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.