Semolina and yogurt lemon syrup cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1. Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake pan well; sprinkle with a little flour, shake out excess.

2.Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3.Spread the mixture into a pan.

4. Bake cake about 50 minuets.

5. Meanwhile, make lemon syrup.

6. Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Semolina And Yogurt Lemon -Syrup Cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1 Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake 🍰 pan well; sprinkle with a little flour, shake out excess.

2 Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3 Spread the mixture into a pan.

4 Bake cake about 50 minuets.

5 Meanwhile, make lemon syrup.

6 Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake 🍰 all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Method

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

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