Ingredients
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Melted butter, to grease
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160ml (2/3 cup) light olive oil
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200g (3/4 cup) Greek-style natural yoghurt
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2 tablespoons fresh lemon juice
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1 tablespoon finely grated lemon rind
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3 eggs, lightly whisked
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75g (1/2 cup) self-raising flour
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1 teaspoon baking powder
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235g (1 1/4 cups) fine semolina
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155g (3/4 cup) caster sugar
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Double cream, to serve
Syrup
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3 lemons
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155g (3/4 cup) caster sugar
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250ml (1 cup) water
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3 cardamom pods, lightly crushed (see note)
Method
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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.
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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.
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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.
Source: taste.com.au
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