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250g butter
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
3 eggs, separated
1 cup (150g) self-raising flour
1 cup (160g) Solomon's Fine Semolina
1 cup (280g) yogurt

Lemon Syrup
1 cup (220g) caster sugar
⅓ cup (80ml) lemon juice


Preheat oven to 180 degrees C/160 degrees C fan-forced. Grease 20cm baba pan thoroughly (or grease deep 20cm-round cake pan and line base and side with baking paper).
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks. Transfer mixture to large bowl; stir in sifted flour, semolina and yogurt.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold egg whites, into cake mixture in two batches.
Spread mixture into pan; bake about 50 minutes.
Meanwhile, make lemon syrup.
Stand cake in pan 5 minutes; turn onto wire rack set over tray. Pierce cake all over with skewer; pour hot syrup over hot cake.

Lemon Syrup: Stir ingredients in small saucepan over low heat until sugar dissolves. Bring to the boil, without stirring; remove from heat.


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