Ingredients
Semolina and yoghurt cake
Lemon syrup
Method
1.Preheat oven to 180°C/350°F. Grease and flour 20cm (8 inch) baba pan; shake away excess flour.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks.
3.Transfer mixture to large bowl; stir in flour, semolina and yoghurt.
4.Beat egg whites in small bowl with electric mixer until soft peaks form; fold egg whites into cake mixture, in two batches. Spread mixture into pan; bake about 50 minutes.
5.Meanwhile, make lemon syrup. Combine ingredients in small saucepan; stir over heat until sugar dissolves. Bring syrup to the boil without stirring; remove from heat.
6.Stand cake in pan 5 minutes; turn onto wire rack set over tray. Pierce cake all over with skewer; pour hot lemon syrup over hot cake.
Semolina is available from health-food stores and supermarkets. It can be replaced with 1 cup plain (all-purpose) flour. Lime, orange or mandarin juice and grated rind can be substituted for the lemon.
Note
