Semolina and yoghurt cake

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20 servings
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Starch

By Food24 November 03 2009
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Ingredients (12)

SAUCE
200.00 g sugar
125.00 ml water
2.00 ml cinnamon — ground
1.00 lemon — juice only
CAKE
500.00 g semolina
500.00 ml yoghurt — plain
3.00 eggs — large, beaten
200.00 g sugar
250.00 ml oil
5.00 ml vanilla — essence
15.00 ml Baking powder
2.00 ml salt
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 34 x 24 x 6 cm ovenproof dish with margarine. Blend all the ingredients for the sauce in a heavy-bottomed saucepan. Heat slowly until the sugar has dissolved, stirring frequently. Bring to the boil and simmer for 5 minutes. Remove from the heat and cool. Beat the remaining ingredients until well blended. Pour into the prepared dish and bake for 30 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Prick the surface of the cake and pour over the syrup. Stand a while before cutting into squares. Serve with stiffly whipped cream, if desired. Makes 20-24 squares.



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