1. Preheat the oven to 180ºC.

2. Oil a 27-30 cm. springform pan on the sides and bottom, and line the bottom with a circle of parchment paper.

3. Sift together all of the dry ingredients except the sugar.

4. Add the egg yolks, the olive oil and the goat yogurt to the dry ingredients and mix gently to combine.

5. Whip the egg whites until frothy. Add the sugar and continue to whip until very soft peaks form.

6. Add the chopped rosemary, chopped lemon zest and whipped egg whites to the semolina mixture and fold gently but thoroughly until combined.

7. Smooth the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and immediately poke 50-60 holes in it with a bamboo skewer to allow the syrup to absorb.

9. While the cake is baking, combine all ingredients for the syrup except the rosewater in a medium pot and bring to a boil. When all of the sugar is dissolved, remove from the heat and stir in the rosewater.

10. Place the baked cake, still in its pan, on a large plate. Drizzle one third of the hot syrup evenly over the hot cake and allow it to absorb.

11. Wait 10 minutes, then drizzle another third of the syrup over the cake. At this point, syrup will be leaking from the pan.Repeat until most of the syrup is absorbed. Reserve the syrup that leaked out for the plating process.

12. When cooled to warm room temperature, unmold the cake, dust the border with powdered sugar, and cut it unto 8 even wedges.

To Finish the Dish

1. Place a slice of the finished cake in the center of a dessert plate.

2. Place a scoop of rose gelato next to the cake on the plate.

3. Scatter the plate with dried rose petals and place some on the gelato.

4. Garnish with a rosemary sprig.

5. Drizzle extra retained syrup over the cake and around the plate.