Ingredients

Method

• 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

Ingredients

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.