Vegetarian

Mediterranean semolina cake

Name: Mediterranean semolina cake
Total time: 45 min
Yield: 10 servings
Ingredients: 180 g sugar; 5 free range eggs; 220 ml yogurt; 1 lemon peel; 1 orange zest; 225 g almond flour; 200 g semolina; 1 tsp baking powder; 200 ml olive oil; 1 handful almonds; 1 handful raisins; 2 Tbs cranberries; 100 ml runny honey; 1 orange juice

A delicious Mediterranean semolina cake perfect for a special occasion. This lacto ovo vegetarian recipe is a good source of vitamins and minerals, making it a healthy dessert option. Best enjoyed during a Mediterranean-themed dinner party or holiday gathering.

Ingredients

sugar

180 g

free range eggs

yogurt

220 ml

lemon peel

orange zest

almond flour

225 g

semolina

200 g

baking powder

1 tsp

olive oil

200 ml

almonds

1 handful

raisins

1 handful

cranberries

2 Tbs

runny honey

100 ml

orange juice

Method

In a mixer, whisk the eggs and sugar until thick and pale in colour.
Add the yoghurt and zest of the citrus.
Gradually add all the dry ingredients and combined well.
Incorporate the olive oil and mix.
Pour into the round baking tin (20-23cm) lined with baking paper (or use a silicone round mold for cakes) and bake for 35 minutes at 180C (160C fan) or if pierced with a skewer it comes out clean.
Remove cake from the oven and pierce all over with a skewer.
Pour the syrup all over the cake and cool slightly before serving.
Syrup
Add almonds, raisins, cranberries, honey and orange juice to a pot and bring to the boil. Cook for 1 - 2 minutes.