Semolina Cake
A readers recipe found in recipes+ magazine. It is a regular in our house and a good use of semolina and yoghurt.
Have edited this recipe to add weights and syrup instructions.
Ingredients:
330g semolina
200g castor sugar
1/2 tspn baking powder
240g yoghurt
110g ight olive oil
1 tspn vanilla essence
50g flaked almonds
Syrup:
30g lemon juice (2 tabs)
200g castor sugar
200g water
Preparation:
Preheat oven to 180°C/160°C fan forced.
Grease and line a 26x16cm approx. slice pan with baking paper, extending paper at long sides for handles.
Place all ingredients in TM bowl, except almonds. Mix 20 seconds, speed 5.
Pour into prepared pan.
Sprinkle with almonds and bake for 30-35 minutes until a skewer inserted at centre comes out clean.
To make syrup, place lemon juice castor sugar and water in TM bowl and cook 20 minutes, Varoma temp, Speed 1.
Pour hot syrup over hot cake and stand for 15mins.
Chill for 1 hour. Cut into pieces to serve.
