Semolina-and-yoghurt bunt cake

Semolina-and-yoghurt bunt cake

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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