Sicilian Orange & Lemon Cake

400g

Semonlina


2 level tsp

Baking powder


180g

Sugar


125g

Butter, melted


500g

Full fat yoghurt


3

Finely grated rind of oranges


3

Finely grated rind of lemons


350ml

Orange juice


150ml

Lemon juice


4

Eggs, beated


200g

Sugar


1 teaspoon

Vanilla abstract/essence


1

Cinnomon stick


Method

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
minutes.

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.

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