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Fig and semolina cake
Fig and semolina cake
Course Dessert
Cuisine American, Middle Eastern, Western
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 5 minutes minutes
Servings 8
Calories 429kcal
- 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
Semolina Cake
Preheat oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9 inch cake tin.
Mix semolina, sugar, baking powder, orange zest and salt in a bowl.
Add the yogurt and milk in large bowl and mix until combined.
Mix in dry ingredients, followed by the melted butter and lemon juice.
Fold in the chopped figs and transfer the batter into the cake pan.
Bake cake until golden brown and firm, 55–65 mins.
Let the cake cool for 10 mins in the tin before carefully transferring to a wire rack to cool completely.
Dust the cake with icing sugar and decorate with some figs and flowers.
Calories: 429kcal | Carbohydrates: 57g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 183mg | Potassium: 310mg | Fiber: 2g | Sugar: 35g | Vitamin A: 670IU | Vitamin C: 2.5mg | Calcium: 115mg | Iron: 1.5mg