Fennel-spiced semolina cake with yogurt
Fennel’s aromatic spice is paired with orange and lemon peel in this easy-to-prepare cake that’s perfect for tea-time
220g softened butter
200g caster sugar
Finely grated rind and juice of 1 lemon and 1 orange
2 tsp baking powder
200g fine semolina
150g almond meal
100g finely chopped roasted almonds, plus extra to serve
125ml (½ cup) buttermilk
3 tsp roasted fennel seeds, ground
Finely grated orange rind, to serve
300g thick natural yogurt
100g pure icing sugar, sifted
3 pieces of lemon rind, removed with a peeler
80g caster sugar
For sweetened yogurt, place yoghurt in a muslin-lined sieve over a bowl and refrigerate overnight to drain.
Combine with sugar until smooth and refrigerate until needed.
Preheat oven to 170°C.
Butter a 22cm cake tin and line with baking paper.
Beat butter, sugar and citrus rinds in an electric mixer until pale and fluffy (8-10 minutes).
Add eggs one at a time, beating well after each addition, then add baking powder, semolina, almond meal, almonds, citrus juice, buttermilk, fennel seed and a pinch of salt and mix to just combine.
Spoon into tin and bake until cake is golden and a skewer inserted withdraws clean (35 minutes).
For lemon syrup, combine ingredients with 80ml water in a small saucepan and bring to the boil, stirring to dissolve sugar.
Remove from heat and cool to room temperature.
Pierce cake all over with a skewer, then drizzle with syrup and set aside to cool (1-2 hours).
Scatter cake with extra nuts and orange rind and serve with sweet yogurt.