RecipeMuncher

Armed with the Grandvewe Yoghurt and needing to use up the last of my lemons I turned to the ever reliable Australian Women’s Weekly to find something to make. The answer came in the pages of their book “Bake“. It certainly ticked all the boxes - the cake uses yoghurt and as an extra bonus, semolina and when cooked, its soaked with a sweet but tangy, lemon syrup. Semolina and Yoghurt Syrup Cake 250 grams softened butter, cut into small cubes1 lemon, rind, finely grated200 gram (...)