Semolina cake with poppy seeds

Name: Semolina cake with poppy seeds
Ingredients: 5 ml/1 tsp baking powder; 450 g/1 lb/2⅔ cups fine semolina; 2 eggs; 5–10 ml/1–2 tsp vanilla extract; 30–45 ml/2–3 tbsp white poppy seeds; 175 g/6 oz/scant 1 cup sugar; 115 g/4 oz/½ cup butter; juice of 1 lemon; 450 g/1 lb/2¼ cups sugar; 250 g/8 fl oz/1 cup water; 16 blanched almonds, halved; 175 g/6 fl oz/¾ cup strained yogurt; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2.5 ml/½ tsp bicarbonate of soda (baking soda)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

A combination of poppy seeds, vanilla and semolina is used for this delicious cake. Poppy seeds add texture and extra flavour and the lemon syrup adds a delightful tanginess.

Ingredients

115 g/4 oz/½ cup butter
175 g</

Cake
Vegetarian

Method

First make the syrup. Boil the water with the sugar, stirring constantly, until dissolved. Stir in the lemon juice, reduce the heat and simmer for 10–15 minutes, until the syrup coats the back of a wooden spoon. Leave the syrup to cool.
Preheat the oven to 180°C/350°F/Gas 4