Semolina and yoghurt bundt cake
| Recipe By: | Abigail Donnelly |
| Serves: | 1 cake |
| Cooking Time: | 50 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 265g semolina flour
- 1/2 cup castor sugar, plus extra for dipping the pastry shapes
- 2 tsp ground ginger
- 2 tsp baking powder
- 350 g butter, softened
- 1 tsp vanilla paste
- 3 Tbsp low fat plain yoghurt
- 3 Tbsp sugar, for caramelising
- 8 thinly cut slices of lemon
- icing sugar, for dusting
- A few drops vanilla extract
- juice of one lemon
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Cooking Instructions
- Preheat the oven to 180°C.
- Grease a 16 cm bunt cake tin.
- Place the semolina, caster sugar, ground ginger and baking powder in a large mixing bowl.
- Add the melted butter, vanilla paste and yoghurt. Mix well to combine.
- Pour into the prepared mould and bake for 45 to 50 minutes, or until a skewer comes out clean.
- Leave to cool in the tin before un-moulding.
- Pan-fry the slices of lemon in sugar until caramelised.
- Combine the icing sugar, vanilla and lemon juice and drizzle over the cake and top with the golden lemon slices.
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