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Semolina-and-yoghurt bunt cake

By Abigail Donnelly
Makes 1 cake
Easy
15 minutes
50 minutes

Ingredients

  • 265 g semolina flour
  • 165 g caster sugar
  • 1 t ground ginger
  • 2 t baking powder
  • 180 g butter, melted
  • 1 t Baking Essentials vanilla paste
  • 1 cup plain yoghurt
  • 3 T sugar, for caramelising
  • thinly cut slices of lemon

  • 65 g icing sugar
  • 1 t vanilla extract
  • juice of 1 lemon

Method

Preheat the oven to 180°C.

Grease a 16 cm bunt cake tin. Place the semolina, caster sugar, ground ginger and baking powder in a large mixing bowl.

Add the melted butter, vanilla paste and yoghurt. Mix well to combine.

Pour into the prepared mould and bake for 45 to 50 minutes, or until a skewer comes out clean.

Leave to cool in the tin before unmoulding.

Pan-fry the slices of lemon in sugar until caramelised.

Combine the icing sugar, vanilla and lemon juice and drizzle over the cake and top with golden lemon slices.