Semolina and Yoghurt cake…adulterated from the Book Falling Cloudberries
A lovely cake to serve in summer drizzled with rose water syrup and served with ice cream and fresh fruit.
You need for 10:
125g unsalted butter, softened
230g caster sugar
3 eggs, separated
250g plain yoghurt
1 tbsp rose water
1/2 tsp lime zest
125g plain flour
2 tsp baking powder
55g ground almonds
125g semolina
For the syrup:
300g sugar
1 cup water
1 tbsp rosewater
- Slip into your Pucci caftan
- tie your hair up into a chic chignon
- Moisterise the cake tin with lashings of butter.
- Now get out the butter and sugar and cream it. You cna use your beaters or
just do it by hand. which is good for your arms - Now grind up the almonds in the whizzer (but leave a few chunky pieces).
- Zest the lemons. Did you know lemons make your hands soft?
- Now whisk the egg yolks, yoghurt, rose water and zest together
- Now mix it with the fattening and divine creamed butter and sugar.
- You should taste it now to make sure it’s delicious.
- Now sift flour with the baking powder.
- and grab another bowl and toss in the almonds and mix with the semolina.
- Then stir that into wet mix. Gooey like your thighs after eating this
- Now you must find another bowl and whisk whites to soft peaks.
- Get George Clooney to clean up all the dirty bowls
- Fold the egg whites softly like Prada dress into other ingredients.
- Pour into a baking tin and Bake 180C for about 30-40. minutes.
- You can take it out if it’s a little caramel on the top. it’s better if it’s under cooked than over. A bit like suntans.
- Make the syrup and then pour it over the warm cake, giving cake time to absorb syrup before adding more.
- Serve with icecream and more syrup.
- Divine.
For the syrup:
- Dissolve sugar in water over moderate heat. Boil for 2-3 minutes.
- Cool and then add rosewater.
- Pour over cake and leave the rest in a jug
http://www.cuisine.com.au/recipe/Semolina-and-yoghurt-cake-with-pistachio-and-halva-ice-cream
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