Semolina Sponge Cake with nuts, honey and greek style yogurt.

The days are getting warmer and longer and the promise of Spring lingers in the air.  The Easter Bunny has delivered all those chocolatey goodies around the world and families are getting ready to sat down to a spring lamb roast dinner.

After all the indulgences I like to have a light and refreshing cake to go with after lunch or afternoon tea cup of coffee or tea.

Who doesn’t love a delicious, light and very Spring like cake. Perfect for Easter, family Sunday lunch entertaining or just for the family afternoon treat.

This recipe is for a lovely lemony cake with the addition crunch of the poppy seeds.

Any cake with lemon gets my vote and this one is no exception.

When I plan to do any baking I like to weigh and measure everything out in advance. This way I make sure I have all the ingredients and there are no last minute surprises like to have run out of baking powder or don’t have enough eggs for example.

Note:

I crack each egg separately to ensure I don’t risk getting a bad one and wasting them all.

I hope you try this one and enjoy it.  If you do please post a photo on your social media and tag me on Instagram (@itsmeheidiroberts).

Recipe:

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Semolina Sponge Cake with Nuts, Honey and Greek Yogurt

Cook Time

1 hr

 

A delicious cake perfect for celebrations like Easter or just a family afternoon treat with a cup of tea.

Author: Heidi Roberts

Ingredients

• 120 grams Greek Yogurt
• 250 grams unsalted butter
• 190 grams golden caster sugar
• 4 medium eggs
• 50 grams Self-Raising Flour
• zest 2 lemons
• 200 grams ground almonds
• 250 grams semolina
• 2 Tbsp poppy seeds
• juice 2 lemons For the topping
• 175 ml water For the topping
• 140 grams golden caster sugar For the topping
• 50 grams honey For the topping
• 1 Tbsp lemon blossom water optional

Instructions

1. Preheat oven to 175°C/325°F/Gas mark 3.

2. Grease a 20cm square baking tin or deep round tin.

3. With electric mixer beat the butter and sugar until it is pale yellow and creamy. This can take up to 5 minutes but don't hurry this step.

4. Add the eggs one at a time.

5. Add in the flour, lemon zest, ground almonds, poppy seeds and Greek yogurt.

6. Stir well and spoon into your prepared baking tin.

7. Bake for 1 hour but check after 45 minutes. The sponge will be slightly brown and springy when cooled.

8. Keep the cooked cake to the side whilst you make the syrup.

9. Place the syrup ingredients into a pan and bring to the boil.

10. Allow the syrup to reduce by about half.

11. Using a fork poke holes across the surface of the cake then slowly pour over the syrup.

12. Sprinkle the top with the reserved poppy seeds.

13. Cut into portions and enjoy!

Further reading:

Here are a few other easy and family loving recipes you might like to try.  Just click on the link for the recipes.

Victorian Fruit Tea Cake

Chocolate Brownies

Peanut Butter Blondies

As usual all photographs are my own and may not be reproduced in any manner without my written permission.