Semolina and yoghurt cake

Recipe from: 10/31/1991 12:00:00 AM
Ingredients 14
Servings 20
Time

Ingredients

  • SAUCE
  • 200
    g
    sugar
  • 125
    ml
    water
  • 2
    ml
    ground cinnamon
  • 1
    juice of a lemon
  • CAKE
  • 500
    g
    semolina
  • 500
    ml
    plain yoghurt
  • 3
    extra-large eggs, beaten
  • 200
    g
    sugar
  • 250
    ml
    oil
  • 5
    ml
    vanilla essence
  • 15
    ml
    baking powder
  • 2
    ml
    salt
 

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.
 

Read more on: starch  |  bake
 

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