Beat the eggs and 3 types of sugar to fluffy cream. Add the butter (melted but not hot) and the milk, continue beating briefly with a mixer.
Sift the flour and baking powder directly into the mixture and stir with a wooden or silicone spoon, then add the semolina. Keep stirring until you obtain a homogeneous mixture (it's a little runny but don't worry, the semolina needs space to swell).
Pour the mixture into a buttered and floured tray and bake in a preheated 365°F (185 °C) oven about 30 min. or to a golden crisp.
Make the syrup by putting all the products listed for it on moderate heat, boil 5-8 min., leave it to cool and take the rinds of the citruses out.
Once the cake is baked, poke its surface with a toothpick in several spots and pour on the cooled syrup. Let it soak in well about 2-3 hours.
Immediately before serving, sprinkle each slice with strawberry syrup.
Note: The name of the cake comes from the sandy texture it has thanks to the semolina.