Lemon semolina syrup cake

Method

1. 1

   Preheat oven to 180C. Grease the tin and line the base.

2. 2

   Cream the butter and sugar until pale. Beat in the eggs one at a time.

3. 3

   Beat in the lemon juice and zest then fold in the yoghurt.

4. 4

   Combine the semolina and flour and fold in. Pour into the tin and bake for approximately 45 minutes. Test with a skewer. Turn out on to a rack and cool.

5. 5

   To make the syrup, simmer all the ingredients together for 5 minutes then remove the cinnamon stick.

6. 6

   Prick the surface of the cake with a skewer and spoon over the syrup, arranging the mint and lemon. Serve with cream or yoghurt.