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Lemon, Yoghurt Semolina Cake |
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 125g/4oz butter, softened
3/4 cup caster sugar
rind from 1 lemon, finely grated
4 eggs
1 cup fine semolina
2 teaspoons baking powder
1 cup almond meal
1 cup raisins
1/2 cup almonds, flaked
200g/61/2oz yoghurt
Syrup:
1 cup caster sugar
250mL/4fl oz lemon juice
1/2 cup Blue Mountains Honey - Pre-heat oven to 180°C/350°F.
- Grease a 20cm/8in cake tin, and line with paper.
- In a large bowl, add butter, sugar and rind. Using an electric beater, cream butter, sugar and rind (until light and soft).
- Add eggs (one at a time), and beat well after each egg.
- Fold in semolina, baking powder and almond meal. Add raisins, almonds and yoghurt, and lightly fold in.
- Pour mixture into prepared cake tin and bake for 35-45 minutes (or until cake is lightly browned on top).
- Syrup:
In a small saucepan combine sugar, lemon juice and honey. Cook on a low
heat for 15-20 minutes (or until it forms a syrup).
- Using a skewer, poke cake evenly. Cool syrup slightly, and pour over cake. Serve with cream.
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