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Fine semolina adds a delicate texture to a yogurt cake scattered with raspberries. Lemon zest perfumes the crumb without adding a syrup or glaze.
Ingredients
- 150 g fine semolina
- 100 g plain flour
- 120 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 200 g plain yogurt
- 80 ml neutral oil
- Zest of 1 lemon
- 150 g fresh raspberries
Method
- Heat the oven to 180°C. Line the base and sides of a 20 cm round cake tin with baking paper.
- Mix semolina, flour, sugar, baking powder and salt in a bowl.
- Whisk eggs, yogurt, oil and lemon zest in a second bowl. Fold the wet mixture into the dry ingredients just until combined.
- Gently fold in the raspberries, keeping most whole. Transfer the thick batter to the prepared tin and level gently.
- Bake for 35–45 minutes until golden and a skewer inserted into the crumb comes out without wet batter. Avoid testing directly through a raspberry.
- Cool in the tin for 15 minutes, then lift onto a rack and cool for at least another 15 minutes before slicing.
- The cake has a fine, slightly textured crumb from the semolina and moist berry pockets. Serve plain without adding a syrup or topping.
- Store cooled cake covered in the refrigerator for up to three days. Let slices stand briefly at room temperature before serving, or freeze well wrapped for up to two months.
Use fine semolina
Fine grains blend into the cake better than coarse semolina. This recipe is designed for fine semolina, not coarse couscous.
Fold the berries gently
A few streaks of juice are natural, but gentle folding keeps recognizable berry pockets in the finished cake.
Let the crumb settle
The warm cake is delicate. Cooling in the tin first helps it hold together when lifted and sliced.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
The cake has a fine, slightly textured crumb from the semolina and moist berry pockets. Serve plain without adding a syrup or topping.
- How should I store leftovers?
Store cooled cake covered in the refrigerator for up to three days. Let slices stand briefly at room temperature before serving, or freeze well wrapped for up to two months.
