An easy, light cake that pairs well with any seasonal fruits!
Preheat oven to 180C. Grease and line a 20cm cake tin with baking paper.
Beat the yoghurt with the sugar, then add the butter, semolina, vanilla and baking powder.
Pour the cake mixture into the tin. Sprinkle with almonds and place cake on baking tray (the tray will help with any fat or syrup that may come out of the cake during cooking if using a spring form cake tin). Bake for around 20 minutes, until the cake is just coloured or when a skewer is inserted into the centre and comes out clean.
To make the syrup, bring sugar, water and lemon juice to the boil and simmer for 5 minutes or until slightly reduced.
Remove cake from the oven. Spoon the syrup over the cake and return it to the oven for a further 5-10 minutes. Cool cake in tin on wire rack.
Serve with yoghurt.
200 grams greek yoghurt
125 grams Caster Sugar
225 grams butter melted
270 grams fine semolina
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
50 grams sliced almonds
200 grams Caster Sugar
150 millilitres water
Juice of 1 lemon