Raspberry Lemon Semolina Cake (Print version)
Fine semolina adds a delicate texture to a yogurt cake scattered with raspberries.
# Ingredients:
Ingredients
01 -
150 g fine semolina
02 -
100 g plain flour
03 -
120 g sugar
04 -
2 tsp baking powder
05 -
¼ tsp salt
06 -
2 large eggs
07 -
200 g plain yogurt
08 -
80 ml neutral oil
09 -
Zest of 1 lemon
10 -
150 g fresh raspberries
# Instructions:
01 -
Heat the oven to 180°C. Line the base and sides of a 20 cm round cake tin with baking paper.
02 -
Mix semolina, flour, sugar, baking powder and salt in a bowl.
03 -
Whisk eggs, yogurt, oil and lemon zest in a second bowl. Fold the wet mixture into the dry ingredients just until combined.
04 -
Gently fold in the raspberries, keeping most whole. Transfer the thick batter to the prepared tin and level gently.
05 -
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.
06 -
Cool in the tin for 15 minutes, then lift onto a rack and cool for at least another 15 minutes before slicing.
07 -
The cake has a fine, slightly textured crumb from the semolina and moist berry pockets. Serve plain without adding a syrup or topping.
08 -
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.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.