Cardamom Syrup Cake

Cardamom Syrup Cake

Ingredients

    Cake
  • Melted butter to grease fluted tin
  • ⅔ cup rice bran oil
  • ¾ cup natural yogurt
  • 1 Tblsp fresh lemon juice
  • 1 Tblsp finely grated lemon rind
  • 3 eggs lightly whisked
  • ½ cup self raising flour
  • 1 tsp baking powder
  • 1 ¼ cups semolina
  • ¾ castor sugar
  • Mixed berries to serve
    Syrup
  • 3 lemons
  • ¾ cup castor sugar
  • 250ml water
  • 3 cardamom pods lightly crushed

Method

  • Preheat oven to 170° on fan forced function. Brush a fluted mould with melted butter and sprinkle on some flour. Shake to coat and tip out excess flour.
  • In a large bowl, add the oil, yogurt, lemon juice, lemon rind and egg and mix using a wooden spoon until well combined.
  • In a separate bowl, combine the flour, baking powder, semolina and sugar. Make a well in the centre, add the yogurt mixture and stir until smooth. Pour into the prepared pan and bake for 35 – 40 minutes or until a skewer comes out clean. Set aside in pan to cool slightly and then turn out onto a plate.
  • Using a zester, remove the rind from the lemons.
  • Stir the sugar and water in a small saucepan over low heat until the sugar has dissolved. Add the lemon rind and cardamom and simmer for 15 minutes or until thick. Remove and discard the cardamom.
  • Using a skewer, pierce holes all over the surface of the cake, and slowly pour over the syrup. Set aside to cool. Place a small bowl in the centre and fill with mixed berries Serve with whipped cream or ice cream.