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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.

Spinach lasagne

Pot bread

Italian fondue

Braaied whole salmon trout with lemon-butter

Blue cheese, gammon and cauliflower tart

Hazelnut, cinnamon and coconut cake

Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

Tempura cauliflower discs

Mushroom-and-brinjal ‘burger’

Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto

Lentil, coriander and chilli salad with warm cauliflower florets

Phyllo pastry sheets smothered in rich chocolate ganache and topped with plum slivers

Silky cauliflower puree topped with crisp coconut chicken

The healthy pea-and-ham soup

Semolina-and-yoghurt bunt cake

Semolina-and-yoghurt bunt cake

Ingredients

Method