- 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
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.