semolina yoghurt lemon cake

August 6, 2017
semolina yoghurt lemon cake

Another syrup cake, but this time, lemon. I love syrup cakes because they are light and moist, and not chocolate. That’s not to say I don’t love a good chocolate cake, but my favourite cake will always be fruit based. This semolina and yoghurt lemon syrup cake certainly delivers, and only gets better when you serve it with a spoonful of cream on the side.

This is yet another recipe from the AWW Master Class: How to bake the perfect cake, which I tend to rely on when looking for a new cake recipe. This cake uses semolina as well as self-raising flour, but if you don’t have any, or can’t find any in the supermarket, then you can replace it with the same quantity of plain flour. Another thing, it’s hard to judge 1/3 cup of lemon juice when you are in the fruit shop, but I have found 2 large lemons usually provide the amount of juice needed.

The one thing about this cake to keep in mind is its light fluffy texture doesn’t tend to last longer than a day. For some reason it tends to become drier than other cakes over night, even when stored in an airtight container. An easy solution is to pop a slice in the mircowave for 20 seconds to heat it up before eating. Works a treat…enjoy!

semolina and yoghurt lemon syrup cakesemolina and yoghurt lemon syrup cakesemolina and yoghurt lemon syrup cake

 

semolina and yoghurt lemon syrup cake
 
Serves: 8-10 slices
  • 250 grams butter, room temperature
  • 1 tablespoon finely grated lemon zest
  • 180 grams caster sugar
  • 3 eggs, separated
  • 150 grams self-raising flour
  • 160 grams semolina
  • 1 cup yoghurt
lemon syrup
  • 200 grams caster sugar
  • 80 mls (1/3 cup) lemon juice
  1. Preheat the oven to 180 degrees celsius . Grease and flour 20cm bundt tin; shake away excess flour.
  2. Beat butter, zest and sugar in a large bowl until light and fluffy. Beat in the egg yolks.
  3. Stir in the flour, semolina and yoghurt.
  4. Beat egg whites in a small bowl with electric mixer until soft peaks form. Place half the egg whites in with the cake mixture and fold through. Repeat with the remaining egg whites.
  5. Spoon the mixture into the prepared tin. Bake for 40 minutes or until a skewer, inserted into the cake, comes out clean.
  6. Once cooked, leave the cake in the tin for 5 minutes and prepare the syrup.
  7. To make the syrup combine the ingredients in a small saucepan, stir over heat until all the sugar dissolves. Bring the syrup to the boil without stirring; remove from the heat.
  8. Turn cake onto a wire rack set over a tray. Pierce the cake all over with a skewer then pour the hot lemon syrup over the hot cake.

 

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