Seeing as it was my sister's birthday, I decided to bake her a cake using my newly learnt skill. She doesn't really like chocolate so I decided to do something lighter instead. I decided on a lemon yoghurt cake that I had seen at Stickyfinger's blog.
The cake was very easy to make. Mine didn't look as good as Stickyfingers due to not having a nice star shaped tin. I tried to decorate it a little by using some lemon rind in the syrup and shaped the rind into a flower.
So what's the verdict on the cake. We all liked the flavour of the lemon. That part was great. The texture though was a bit too rough for my liking. It wasn't as smooth as I thought it would be due to the yoghurt. I think it may be the semolina that made it a bit rougher in texture.
Lemon Yoghurt Cake
200g castor sugar
4 teaspoons lemon zest (I double this)
50g plain flour
2 teaspoons baking powder
250g fine semolina
200g ground almonds
6 tablespoons lemon juice
120g plain yoghurt
1 cup lemon juice
175g castor sugar
½ tablespoon brandy (I use a tablespoon of Limoncello)
I add a tablespoon of glucose syrup – it makes a thicker syrup, but it’s not mandatory
Cream together the butter, sugar and lemon zest until the mixture is pale and smooth. Then beat in the eggs, one by one, ensuring each one
is completely incorporated before adding the next. Sift flour and baking baking powder over the top, and gently fold in with the semolina and ground almonds. Then mix in the lemon juice and yoghurt. Pour the mixture into a well- greased springform tin (I use a silicone cake mould, and the cake pops out easily), and bake in a preheated 170 °C oven for 50-60 minutes, or when the cake is firm to the touch and golden brown.
Combine the lemon juice, sugar and brandy/Limoncello, glucose in a small pan and bring them to the boil. Reduce the heat and simmer for
5 minutes to make a syrup.
Remove the cake from the oven and pierce it all over with a skewer. Pour the syrup over the hot cake and allow it to soak in. I remove the cake from the silicon mould when it has cooled and then add a little more syrup to the top. The cake will keep in an airtight container for several days.