Sicilian Orange & Lemon Cake
2 level tsp
Full fat yoghurt
Finely grated rind of oranges
Finely grated rind of lemons
Preheat oven to 180°C.
Grease a large round tin (28 cm diameter) and sprinkle with semolina.
Beat the eggs, sugar and a pinch of salt for about five minutes in a food processor. Mix in yoghurt, melted butter, the vanilla, half the zest of the oranges and lemons and four tablespoons of the juice.
Mix the semolina with the baking powder and fold in to the mixture. Pour into your prepared baking tin and bake for 35 to 40
To make the syrup mix the remaining juice and zest from the oranges and lemons into a pan along with sugar and a cinnamon stick. Bring mixture to the boil.
Let it boil for a few minutes and set aside.
Prick the hot cake with a wooden skewer and poor half of the syrup over the cake.
Serve the remaining syrup and crème fraiche with the cake.