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Yoghurt and citrus semolina cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Zesty cake - ideal for a cheerful teatime treat.
Ingredients:
  • Melted butter, for greasing
  • 12.00 gm baking powder
  • 280g (1 1/2 cups) fine semolina
  • 130g (1 1/4 cups) almond meal
  • 250g unsalted butter, at room temperature
  • 270g (1 1/4 cups) caster sugar
  • 40.00 ml finely grated lemon rind
  • 20.00 ml finely grated orange rind
  • 4 eggs, separated
  • 330g (1 1/4 cups) Greek Style Natural Yogurt, plus extra, to serve
  • 42.00 gm strained fresh lemon juice
  • 42.00 gm strained fresh orange juice
  • Pinch of salt
  • Finely grated lemon rind, extra, to serve
  • Finely grated orange rind, extra, to serve
  • Natural sliced almonds, to serve
  • 40.00 ml Greek Style Natural Yogurt
  • 1 tsp finely grated lemon rind
  • 1 tsp finely grated orange rind
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 5.30 gm lemon juice
Instructions:
  • Preheat the oven to 180C (160C fan forced). Generously grease a 26cm non-stick bundt pan with butter, chill in the fridge for 15 minutes until set, then apply a second coating of butter.
  • In a big bowl, sieve the flour and baking powder together. Mix in the semolina and almond meal until well combined.
  • Using electric beaters, whip together the butter, sugar, lemon and orange zest until light and fluffy. Add the egg yolks one at a time, making sure to mix well after each addition.
  • Mix in half of the flour mixture, half of the yogurt, and half of the combined juice into the butter mixture until well combined. Repeat with the remaining flour mixture, yogurt, and juice.
  • Beat egg whites and salt until soft peaks form using electric beaters. Gently fold half of the egg white mixture into the batter until combined. Repeat with the remaining egg white mixture. Spoon the batter into a prepared pan, smooth the surface, and bake for 45-50 minutes until a skewer comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Prepare the yogurt glaze by whisking together yogurt, lemon and orange rinds, and icing sugar until smooth; then whisk in lemon juice until well combined.
  • Drizzle the cake with glaze, sprinkle with almonds, lemon, and orange rind, and top with a dollop of yogurt before serving.

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