One-Bowl-Wonder Semolina and Yoghurt Cake
In the north of Tasmania this past week, we have been battered by relentless heavy rain and gusting winds – definitely the wildest weather of the winter. No horsey fun for me unfortunately. But if only that was the worst of my troubles.
Our house sits in a quite picturesque valley – we bought it in the summer when the drive was lined in trees in full greenery and sunlight glinted on the gently rippling water of the dam as a black swan glided across its surface. Winter brings a different vision indeed. Picture a quagmire, if you please.
The sheer volume of water running through our property proved too much for our house to bear and we were inundated. The kids could nearly have had their evening bath on the kitchen floor.
This kind of environment is not particularly conducive to complicated baking. A one-bowl wonder cake that has good keeping qualities was what I needed to get us through the week and I think I found it in this recipe, borrowed from this blog.
For the syrup
1 cup water
1 cup granulated sugar
Juice from 1 lemon
For the cake
1 cup semolina
1/2 cup sugar
1 1/2 cup plain yoghurt
1/2 cup vegetable oil
3 large eggs
3 tbsp flour
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Preheat the oven to 180°C. Lightly grease a rectangular baking dish (mine is glass) and line with baking paper (I forgot to do this, mind you, and it still came out of the dish just fine, as you can see below…don’t pay too much attention to the photography here – I like to photograph food in natural daylight but given my working hours and the season, that is impossible at the moment).
Make the syrup by boiling the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside to cool.
To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add the remaining ingredients and stir until combined into a smooth batter.
Bake just until the center of the cake is set and the top turns golden brown, approx. 30 minutes.
Immediately pour the cold syrup evenly over the surface of the warm cake. Let the cake cool completely, or chill, before serving. The syrup makes the cake very damp and the semolina gives it an interesting, slightly gritty texture – I know this doesn’t sound particularly appetising, but it is and the kids loved it.