SEMOLINA YOGURT CAKE
This yogurt cake made with semolina flour and flavored with a bit of lemon simple syrup is the solution to all manner of cake-baking problems. It is a simple, one-bowl, foolproof cake recipe.
What come out is a moist, almost creamy, cake that taste bright and tangy like the yogurt that is the main ingredient. It takes less than 15 minutes to make, and improves as it chills in the fridge for a day or two. It needed no dressing up, but would be great served with fresh berries or even a dollop of honey-sweetened yogurt on top.
For the syrup
1 cup water
1 cup granulated sugar
juice from 1 lemon
For the cake:
1 cup semolina
½ cup sugar
1½ cup plain yogurt (preferably unsweetened low-fat or regular plain yogurt, although Greek yogurt will work)
½ cup vegetable oil
3 large eggs
3 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
INGREDIENTS
Preheat the oven to 180*C. Lightly grease an 8×8 glass baking dish with cooking spray or vegetable oil and line it with baking paper.
To make the syrup, boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely.
To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
Immediately pour the cold syrup evenly over the surface of the warm cake. Let the cake cool completely, or chill, before serving.
Recipe and photo: Inquiring Chef
Posted: Amanda Conradie
