Lemon semolina syrup cake
45 min
Makes 1 x 20cm cake.
Ingredients
| 1 cup | Caster sugar |
| 250 g | Butter, softened |
| 3 | Eggs |
| ¼ cup | Lemon juice |
| 1 Tbsp | Lemon, zest of |
| 200 g | Plain unsweetened yoghurt, thick |
| ½ cup | Semolina flour |
| 2 ½ cups | Self raising flour |
Syrup
| ½ cup | Water |
| ½ cup | Liquid honey |
| 3 Tbsp | Mint leaves, shredded |
| 3 Tbsp | Lemons, zest of |
| 1 | Cinnamon stick |
| ½ cup | Lemon juice |
| 1 to serve | Cream, or yoghurt to serve |
Directions
- Preheat oven to 180C. Grease the tin and line the base.
- Cream the butter and sugar until pale. Beat in the eggs one at a time.
- Beat in the lemon juice and zest then fold in the yoghurt.
- Combine the semolina and flour and fold in. Pour into the tin and bake for approximately 45 minutes. Test with a skewer. Turn out on to a rack and cool.
- To make the syrup, simmer all the ingredients together for 5 minutes then remove the cinnamon stick.
- Prick the surface of the cake with a skewer and spoon over the syrup, arranging the mint and lemon. Serve with cream or yoghurt.