Fig and semolina cake
Fig and semolina cake
Servings 8
Calories 429kcal
Ingredients
- 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
- 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.
Notes
Adapted from Semolina Cake With Oranges from Bon Appetite.
What To Serve With Semolina Cake
Yogurt and extra figs.
More Cake Recipes
If you are in a baking mood you could even try this Lemon Blueberry cake With A Blueberry Glaze berry, orange blossom and elderflower cake with mascarpone whipped cream. Upside Down Fig Cake.Nutrition
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