Semolina yoghurt cake with lemon syrup

Have a nice good morning!
If you are expecting the popular weekly series "Muesli of the week" at this point, I have to disappoint you. Today, for a change, there is no crunchy muesli at moey's kitchen . There's another nice recipe for that, so do not click away if you're here for the muesli!

Today is my birthday. That's basically quite nice. And that's why I give myself here today a very simple, simple, but incredibly delicious cake. And almost with you. At least the recipe. The cake fits in pretty well with me and my blog and I highly recommend you to bake it! I discovered it in an old edition of the Australia Women's Weekly and modified it a bit. So no cereal today, thank you for your understanding.

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 A piece of Semolina yoghurt cake with lemon syrup on the plate, in the background the sliced ​​cake

Semolina yoghurt Cake with lemon syrup

for a high springform 20 cm diameter

For the cake

3 eggs
200 g soft butter
200 g finest sugar
1 tbsp freshly grated lemon peel
150 g flour
2 tl tartaric baking powder
150 g semolina or finely ground durum wheat semolina
250 g greek yoghurt ( 10% fat)

For the syrup

200 g sugar
70 g lemon juice

Preparation span>

Preheat the oven to 175 ° C top and bottom heat. Coat the springform pan with soft butter. Put in some flour, distribute well until the mold is covered with it, gently pat the rest out.

Carefully separate the eggs. Beat the egg whites together with a pinch of salt in a clean, non-fat mixing bowl using the hand mixer or food processor to stiff snow, then set aside.

Place the soft butter together with the sugar and the lemon peel in another mixing bowl Beat into a thick creamy cream until the sugar has largely dissolved. Then add the egg yolk and stir in more thoroughly.

Mix the flour, baking powder and semolina in a small bowl, then add the yoghurt to the butter-egg mixture and stir in briefly but thoroughly.
Finally, carefully lift the egg whites under the mixture with a spatula or a spatula.
Pour the dough into the prepared mold, smooth it out and place it on the middle rail in the oven.
Bake the cake for about 50-60 minutes, until it is golden brown.
Then remove from the oven and let it cool on a wire rack for about 15 minutes. Gently remove from the mold and place on a serving plate. Using a skewer, poke a lot of holes in the entire cake.

Place the sugar and lemon juice in a small saucepan and heat at low temperature until the sugar has largely dissolved. Then bring it to a boil and pour over the cake while still hot, about one teaspoon, so that the syrup can flow down into the holes and sides.

Allow to cool and let it simmer before serving.
The cake is holding packs well for several days in the fridge and tastes fresh and juicy for a long time.

Another slice of Semolina yogurt cake with lemon syrup