Yogurt and Citrus Semolina Cake Recipe

Yogurt and Citrus Semolina Cake
SERVES 8-10
PREP 30 mins (+ 15 mins setting & cooling time)
COOKING 50 mins

Ingredients:

Melted butter, for greasing
115g (3/4 cup) plain flour
3 tsp baking powder
280g (1 1/2 cups) fine semolina
130g (1 1/4 cups) almond meal
250g unsalted butter, at room temperature
270g (1 1/4 cups) caster sugar
2 tbs finely grated lemon rind
1 tbs finely grated orange rind
4 eggs, separated
330g (1 1/4 cups) Farmers Union Greek Style Natural Yogurt, plus extra, to serve
2 tbs strained fresh lemon juice
2 tbs strained fresh orange juice
Pinch of salt
Finely grated lemon and orange rind, extra, to serve
Natural sliced almonds, to serve

Yogurt Glaze

Directions:

Preheat oven to 180˚C/160˚C fan forced. Grease a 26cm (topmeasurement) non-stick bundt pan well with butter. Place in the fridge for 15 minutes or until set. Repeat greasing with butter to double coat.
Sift the flour and baking powder into a large bowl. Add the semolina and almond meal. Stir to combine.
Use electric beaters to beat the butter, sugar, lemon and orange rind until pale and creamy. Beat in the yolks, 1 at a time, beating well after each addition.
Add half the flour mixture, half the yogurt and half the combined juice to butter mixture. Stir to combine. Repeat with remaining flour mixture, yogurt and juice.
Use electric beaters to beat the egg whites and salt in a clean dry bowl until soft peaks form. Add half the egg white mixture to the batter and gently fold until combined. Repeat with remaining egg white mixture. Spoon into prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely.
Meanwhile, for the yogurt glaze, whisk the yogurt, rinds and icing sugar in a bowl. Whisk in lemon juice until smooth.
Drizzle cake with glaze and sprinkle with almonds and extra lemon and orange rind. Serve with a dollop of yogurt.

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