Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sugared citrus and semolina cake
Serves Cakes, Bread and Pastries
Ingredients
- 125g unsalted butter, softened, plus extra to grease
- 165g caster sugar
- finely grated zest 1 bergamot orange, 1 lemon or 2 limes
- 2 eggs
- 75g self-raising flour
- 1⁄2tsp baking powder
- 100g fine semolina
- 130g Greek-style yoghurt
- 2tbsp whole milk
For the citrus glaze
- 55g caster sugar
- 1tbsp citrus juice (bergamot orange, lemon or lime)
Method
Preheat the oven to 180C/ 160C F/Gas 4. Grease and line a deep 15cm round tin or two deep 10cm round tins with butter and line the bases and sides with baking paper.
Put the sugar and citrus zest
in the bowl of a stand mixer
with a paddle attachment and
mix on low for a minute or so
to allow the zest to flavour the
sugar. Add the butter to the
bowl and beat until very light
and fluffy, then add the eggs,
one at a time, mixing well after
each addition.
Put the flour, baking powder, semolina and a pinch of salt in a medium mixing bowl and whisk to combine. Add half of this to the creamed butter mixture, stirring gently. Add the yoghurt and mix until just combined. Add the remaining dry ingredients, then the milk, and mix to a smooth batter.
Spoon the batter into thetin (or tins), smoothing the top with a spatula. Bake the smaller cakes for 45 minutes or the medium cake for 50-55 minutes or until golden and cooked through. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack.
While the cake is cooling in
the tin, make the citrus glaze.
Mix the sugar and juice in a
small jug. Once the cake is on
the wire rack, turn it right-side
up and spoon the citrus glaze
over. Allow the glaze to set and
the cake to cool slightly before
serving. While best eaten the
day it is made, it will keep in an airtight container at room
temperature for 2–3 days – just
reheat gently before serving.
Advertisement