Name: Yoghurt and semolina syrup cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 125.00 ml butter room temperature; 250.00 ml castor sugar; 250.00 ml plain yoghurt (neither too thick nor too thin); 15.00 ml rose water; 3.00 eggs seperated; 0.50 lemon lemon zest only; 250.00 ml flour cake; 200.00 ml semolina fine; 10.00 ml Baking powder; 125.00 ml almonds ground; 5.00 ml rose water; 250.00 ml water

Recipe Disclaimer

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Ingredients (12)

125.00 ml	butter — room temperature
250.00 ml	castor sugar
250.00 ml	plain yoghurt — (neither too thick nor too thin)
15.00 ml	rose water
3.00	eggs — seperated
0.50 lemon	lemon — zest only
250.00 ml	flour — cake
200.00 ml	semolina — fine
10.00 ml	Baking powder
125.00 ml	almonds — ground

Rose-water syrup: castor sugar

5.00 ml	rose water
250.00 ml	water

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Method:

Oven temperature: 180°C

1. Preheat the oven to 180°C.
Grease a square cake tin
(22cm) and lightly sift cake
flour over it. Shake out any
surplus flour.

2. Cream the butter and
castor sugar. Add the yoghurt,
rose water, egg yolks and
lemon zest.

3. Sift the cake flour, semolina
and baking powder together
and mix thoroughly into the
creamed ingredients.

4. Mix in the ground almonds.

5. Beat the egg whites in a
clean mixing bowl to form soft
white peaks. Fold this into
the batter with a large metal spoon. Pour the batter into
the prepared cake tin and
bake for about 45 minutes or
until the cake is golden brown
and baked through. Allow the
cake to cool in the tin while
you make the syrup.

6. Prepare the rose-water
syrup: Place the castor sugar,
rose water and water in a
small saucepan and stir over
a low heat until the castor
sugar has dissolved. Bring the
syrup to the boil and simmer
for 5 minutes. Pour the hot
syrup over the cake and
leave it to stand until cool.
Cut the cake into squares
and serve with thick cream
or mascarpone.
Makes 20 squares.