Mediterranean semolina cake

Mediterranean semolina cake

Mediterranean semolina cake

45 minutes

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Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   20 Points
Cuisine
  • dessert
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Ingredients
  • 180g sugar
  • 5 eggs
  • 220ml yoghurt
  • Zest 1 lemon
  • Zest 1 orange
  • 225g almond meal
  • 200g semolina
  • 1 tsp baking powder
  • 200ml olive oil
  • 1 handful almonds, peeled, chopped
  • 1 handful raisins
  • 2-3 Tbs dry cranberries
  • 100ml honey
  • Juice of 1 orange
Instructions

In a mixer, whisk the eggs and sugar until thick and pale in colour.

Add the yoghurt and zest of the citrus.

Gradually add all the dry ingredients and combined well.

Incorporate the olive oil and mix.

Pour into the round baking tin (20-23cm) lined with baking paper (or use a silicone round mold for cakes) and bake for 35 minutes at 180C (160C fan) or if pierced with a skewer it comes out clean.

Remove cake from the oven and pierce all over with a skewer.

Pour the syrup all over the cake and cool slightly before serving.

Syrup

Add almonds, raisins, cranberries, honey and orange juice to a pot and bring to the boil. Cook for 1 - 2 minutes.

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