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Lemon and cardamom syrup cake

  • 0:30 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced


  • 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


  • 3 lemons
  • 155g (3/4 cup) caster sugar
  • 250ml (1 cup) water
  • 3 cardamom pods, lightly crushed (see note)


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Use 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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