Yoghurt and semolina syrup cake

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 13
Servings 20
Time 30

Ingredients

  • 125
    ml
    butter, at room temperature
  • 250
    ml
    castor sugar
  • 250
    ml
    plain yoghurt (neither too thick nor too thin)
  • 15
    ml
    rose water
  • 3
    eggs, separated
  • 0.50
    lemon
    zest of ½ lemon
  • 250
    ml
    cake flour
  • 200
    ml
    fine semolina
  • 10
    ml
    baking powder
  • 125
    ml
    ground almonds
  • 250
    ml
    Rose-water syrup: castor sugar
  • 5
    ml
    rose water
  • 250
    ml
    water
 

Method

45
 
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.

 

Read more on: bake
 

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