Semolina Sponge

    Semolina Sponge


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    Learned this recipe from a Greek friend, many years ago. If you have a sweet tooth, this is for you!

    Serves: 10 

    • Cake
    • 3 eggs
    • 100g caster sugar
    • 120ml vegetable oil
    • 235g natural yoghurt
    • 165g semolina flour
    • 3 tablespoons plain flour
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon grated lemon zest
    • Syrup
    • 370ml water
    • 300g caster sugar
    • 4 tablespoons lemon juice

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cake: Preheat oven to 180 degrees C. Grease and line a 900g loaf tin.
    2. In a large bowl combine the eggs and sugar then beat together until pale and creamy. Mix in the oil and yoghurt. Fold in the rest of the ingredients and pour mixture into prepared loaf tin.
    3. Bake in the preheated oven for 25 to 30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven.
    4. Syrup: While the cake is cooking, make the syrup by bringing the water and sugar to the boil. Simmer for about 5 minutes before adding the lemon juice. Continue simmering for a further 3 minutes. Remove from the heat and allow to cool.
    5. Pour the syrup over the cake and chill before serving.

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