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15 minutes

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1 hour

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1 hour

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Cauliflower recipes

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Semolina-and-yoghurt bunt cake

50 minutes

Semolina-and-yoghurt bunt cake

By Abigail Donnelly

Serves Makes 1 cake

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Coddled citrus with organic soya cream

Yellowtail side on toasted ciabatta

Raspberry and basil mojitos

Pineapple sorbet with caramelised lemon

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Roast organic chicken with apple, fennel, shallots and crispy sweet potatoes

Free fold lemon biscuit

Steamed prawn salad with avocado chilli salsa and lemon aioli

Old-fashioned apple crumble with custard

Chicken mayo sandwich

Lentil, coriander and chilli salad with warm cauliflower florets

Semolina-and-yoghurt bunt cake

Semolina-and-yoghurt bunt cake

Ingredients

Method