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Lemon and cardamom syrup cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Moist yoghurt cake with citrus and spice syrup.
Ingredients:
  • 3 eggs, lightly whisked
  • Melted butter, to grease
  • 160ml (2/3 cup) light olive oil
  • 200g (3/4 cup) Greek-style natural yoghurt
  • 42.00 gm fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 75g (1/2 cup) self-raising flour
  • 4.00 gm baking powder
  • 235g (1 1/4 cups) fine semolina
  • 155g (3/4 cup) caster sugar
  • Double cream, to serve
  • 3 lemons
  • 3 cardamom pods, lightly crushed (see note)
Instructions:
  • 1. Preheat the oven to 190°C. Grease a 20cm round cake pan with melted butter and line the base with non-stick baking paper. 2. In a bowl, use an electric beater to mix oil, yogurt, lemon juice, lemon rind, and egg. 3. In a separate large bowl, combine flour, baking powder, semolina, and sugar. Make a well in the center. 4. Pour the yogurt mixture into the well and stir until smooth. 5. Pour the batter into the prepared pan and bake for 35-40 minutes until a skewer comes out clean. 6. Let the cake cool slightly in the pan before transferring to a serving plate.
  • For the syrup, zest the lemons using a zester. Alternatively, use a vegetable peeler to peel the rind and then remove the white pith with a knife. Cut the rind into thin strips. Combine sugar and water in a saucepan over low heat until sugar dissolves. Add lemon rind and cardamom, simmer for 15 minutes until thickened. Remove and discard the cardamom before use.
  • Poke the cake all over with a skewer. Drizzle the syrup slowly on top and let it cool. Enjoy with double cream.

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