Friday, May 25, 2012
Lemon Yoghurt Semolina Cake
When I'm in a not so good mood, i like to cook. I tend to want to stay in the kitchen all day and just cook, bake, roll, stew (in more ways than one) whatever takes my fancy.
These days i tend to end up with some of my best recipes. Who knew?
I started the day making a bolognese, i wanted it to simmer all day adding as many fresh from the garden ingredients, basil, garlic, tomato etc. I knew this wouldn't take me long, and I had to make something else.
I decided on a cake. I wanted something a little different. I have written this recipe down, and had almost forgotten about it. I have a small recipe book that I scribble in, even if it is only a few words for inspiration, then tend to make up the recipe as I go along, tweak it if you will :)
I have a love of baking for this reason, the tweaking. I love making a recipe my own, by adding this and that, and mostly from decreasing the SUGAR. For even less sugar you can skip the glaze all together, but even i think it needed the glaze. You can also add more sugar, I think up to 1/2 cup is plenty, and increase the lemon zest for a much more punchy lemony flavour.
I liked the subtly of the lemon of this light cake, perfect with a tea or coffee.
1/3 cup light olive oil
1/4 cup caster sugar
3/4 cup Greek yoghurt, I like Chobani
1 1/2 cups self raising flour
1/2 cup semolina
2 teaspoons baking powder
zest from 1 lemon
1/2 cup icing sugar
1 tablespoon lemon juice
toasted almonds for decoration
Preheat the oven to 180C.
In a large bowl add the flour, semolina, baking powder and lemon zest, set that aside to mix the rest of the ingredients.
Mix the oil, sugar, yoghurt and eggs in a small bowl. Pour the liquid ingredients into the dry, and give it s stir with a wooden spoon/spatula. Don't over mix, just enough for it to be combined.
Pour the cake batter into a lightly greased fluted cake tin.
Bake for about 30-40 minutes depending on your oven. Let it cool completely.
Make up the glaze with the icing sugar and lemon juice, adjust accordingly, more sugar or lemon if it is too runny or thick. Let it thicken a little, it makes it easier to handle and pour over the cake. Pour it over the cooled inverted cake, sprinkle the toasted almonds. Then EAT!