Lemon Yoghurt and Semolina Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1½ cups (180 g) ground almonds
  • 1 cup (200g) semolina
  • ½ cup desiccated coconut
  • 2 teaspoons psyllium husks
  • 2 teaspoons baking powder
  • 3 large or 4 medium organic or free range eggs
  • ¼ cup (50ml) macadamia nut oil
  • ⅓ cup (120 g) honey, plus 1 tablespoon extra
  • 170 grams Chobani lemon yoghurt or Greek yoghurt
  • zest from 3 lemons, or more depending on how tangy you want it
  • ¾ cup lemon juice (approx. 3 lemons)
  • yoghurt and pomegranate seeds to serve, optional
  1. Preheat your oven to 165 degrees C. Grease and line the base of a 9 inch round cake tin
  2. In a large bowl, combine ground almonds, semolina, coconut, psyllium husks and baking powder
  3. In a medium sized bowl, whisk eggs, then add oil, ⅓ cup honey, yoghurt and lemon zest and whisk until well combined
  4. Pour yoghurt mixture into semolina mix and stir through until just combined
  5. Spoon into cake tin and smooth top
  6. Bake for approx 30 minutes or until golden on top and cooked through
  7. Remove from the oven and rest for 5 minutes before transferring to serving plate
  8. For the syrup: combine lemon juice and extra tablespoon of honey and stir until honey dissolves
  9. Pour syrup over hot cake
  10. Decorate top of cake with pomegranate seeds and serve with your favourite yoghurt
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/10/10/lemon-yoghurt-and-semolina-cake/