It is amazing how many different types of cakes there are in this world. I don’t think I have even exhasted half of the recipes out there in the whole wide world. That’s one of the joys of cooking and baking at home, we grab a recipe from the web, try it at home and get a taste of the other cultures and way of living right in the kitchen.
My baking inspirations sometimes stem from my kitchen leftovers and in this instance, it was leftover semolina that I was trying to get rid of. What can I do with semolina flour? The web says semolina yoghurt cake. Ok, looks good. Let’s do it. And in the process of doing so, I learn about the uses of some ingredients, and the process goes on like this. This time round, the research was worth all the while because the cake tasted so nice! Look at its bright golden colour!
And then of course, the secondary goal this time was to show off my newly home-sewn batik table runner which I proudly produced during the lock down at home this year. Love the black and fresh green prints. Love the new projects I am embarking on at this moment.
Hoping for more inspirations and a more productive and carefree middle-age to come.
Ingredients:
- Water: 3/4 cup (180ml)
- Sugar: 1/2 cup (120g) + 80g
- Lemon juice: 2 tbsp
- Egg: 3 large
- Non-fat Greek plain yoghurt: 350ml
- Vegetable oil: 1/2 cup (120ml)
- Semolina flour: 1 cup / 167g
- Plain flour: 3 tbsp
- Vanilla extract: 1 tsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
Method:
- Combine water and 1/2 cup sugar in a saucepan. Boil till sugar is dissolved.
- Stir in lemon juice. Set aside to cool.
- Preheat oven at 180 degrees Celsius.
- Whisk together eggs & 80g sugar.
- Whisk in yoghurt & vegetable oil till combined.
- Add in semolina flour, plain flour, vanilla extract, baking powder, baking soda & salt.
- Whisk till just combined.
- Place greased baking paper onto a tray. Pour mixture into tray.
- Bake 30min till golden brown.
- Pour sugar syrup evenly over the top of the cake while it is hot.
- Leave to cool 15min before slicing. Serve with a scoop of ice-cream.
Disclaimers:
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This recipe was kindly adapted from Inquiring Chef’s ‘Semolina Yoghurt Cake‘.
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I reduced the sugar slightly for both the sugar syrup and the cake as I wanted it to be less sweet. It tasted great!
Trick:
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The recipe recommended to use the non-fat version of Greek yoghurt, which I did here. The texture of the cake was perfect! Great recommendation!
Serving:
1 round cake (about 16 small slices)
