For this delicious sticky cake, I always make plenty of syrup, and keep extra aside to pour over it before serving. The flavour of this cake gets even better after being in the fridge for a couple of days. Serve with Greek yoghurt to add the finishing touch.
LEMON SYRUP SEMOLINA CAKE RECIPEServes 8
3 eggs, separated100g butter, softened1/3 cup olive oil¼ cup caster sugar½ cup Greek yoghurt1 cup semolina1 cup ground almonds100g plain flour2 tsp baking powder¼ cup lemon juiceZest of 2 lemons
Syrup1 cup sugar1 cup waterZest from 1 lemon½ cup lemon juice1 cinnamon stick
Greek yoghurt, to serve
1. Preheat an oven to 170C. Line an 20x 20cm cake tin with baking paper.
2. Beat the egg whites until stiff.
3. In a large bowl beat the egg yolks and butter until well combined. Then add the oil and sugar, beating until light and creamy. Fold through the yoghurt, semolina, almonds, flour, baking powder, zest and juice until batter is smooth. Gently fold in the egg whites. Pour into the tin, smooth the top and bake for 45 minutes or until soft and bouncy to touch.
4. While the cake cooks prepare the syrup. Into a small pot place the sugar, water, lemon zest, juice and cinnamon, bringing slowly to the boil for 5 minutes. While the cake is warm pour over the syrup, before removing it from the tin.
5. Serve with a dollop of Greek yoghurt.
