This irresistibly moist yoghurt cake is given the final touch with a luscious sticky syrup made from citrus and spice.
Ingredients
- Melted butter, to grease
- 160ml (2/3 cup) light olive oil
- 200g (3/4 cup) Greek-style natural yoghurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon rind
- 3 eggs, lightly whisked
- 75g (1/2 cup) self-raising flour
- 1 teaspoon baking powder
- 235g (1 1/4 cups) fine semolina
- 155g (3/4 cup) caster sugar
- Double cream, to serve
Syrup
- 3 lemons
- 155g (3/4 cup) caster sugar
- 250ml (1 cup) water
- 3 cardamom pods, lightly crushed (see note)
Method
- Step 1Preheat oven to 190°C. Brush a deep, 20cm (base measurement) round cake pan with melted butter. Line the base with non-stick baking paper. Use an electric beater to beat the oil, yoghurt, lemon juice, lemon rind and egg in a bowl. Combine the flour, baking powder, semolina and sugar in a large bowl. Make a well in the centre. Add yoghurt mixture and stir until smooth. Pour into prepared pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Set aside in pan to cool slightly before turning onto a serving plate.
- Step 2Meanwhile, to make the syrup, use a zester to remove the rind from the lemons. (Alternatively, use a vegetable peeler to peel rind from lemons. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Stir the sugar and water in a small saucepan over low heat until the sugar dissolves. Add the lemon rind and cardamom. Simmer for 15 minutes or until thick. Remove and discard the cardamom.
- Step 3Use a skewer to pierce holes all over the surface of the cake. Slowly pour the syrup over cake. Set aside to cool. Serve with double cream.
- High fibre
- High protein
Nutrition
2885 kj
Energy
30g
Fat Total
6g
Saturated Fat
3g
Fibre
11g
Protein
114mg
Cholesterol
422.64mg
Sodium
57g
Carbs (sugar)
92g
Carbs (total)
All nutrition values are per serve
Notes
If cardamom pods are unavailable, use 2 tsp cardamom seeds.
- Author: Jane Hann
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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