American•healthy
Fig and semolina cake
Fig and semolina cake
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g (1 cup 2 tbsp) coarse ground semolina
- 200 g (1 cup) caster sugar
- 1 tsp baking powder
- 1 tsp grated orange zest
- Pinch of salt
- 250 g (1 cup) Greek yogurt
- 180 ml (0.75 cup) milk
- 180 ml (0.75 cup) melted butter, cooled
- 2 tbsp lemon juice
- 8 figs divided – 6 chopped up for the cake (, 2 halved for decorating the cake)
Instructions
- 1
Semolina Cake
- 2
Preheat oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9 inch cake tin.
- 3
Mix semolina, sugar, baking powder, orange zest and salt in a bowl.
- 4
Add the yogurt and milk in large bowl and mix until combined.
- 5
Mix in dry ingredients, followed by the melted butter and lemon juice.
- 6
Fold in the chopped figs and transfer the batter into the cake pan.
- 7
Bake cake until golden brown and firm, 55–65 mins.
- 8
Let the cake cool for 10 mins in the tin before carefully transferring to a wire rack to cool completely.
- 9
Dust the cake with icing sugar and decorate with some figs and flowers.