Lemon semolina cake with poppy seeds

Lemon semolina cake with poppy seeds
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This moist cake with lemon flavour is a perfect cake when you want to feed a crowd. It doesn’t take much effort to make it but tastes great. Lemon flavor and poppy seeds add some festive mood. Turkish baking at its best! Enjoy!

(serves 10-12)

What you need:

  • 3 eggs;
  • 1 cup (250ml) sugar;
  • 1 cup natural yogurt;
  • 1 cup oil;
  • 1 cup semolina;
  • 1 tbsp vanilla sugar;
  • 2 tbsp baking powder;
  • 1,5 cup flour;
  • 3 tbsp poppy seeds;
  • 1 tsp lemon zest;
  • a handful of hazelnuts.

Syrup:

  • 3 cups sugar;
  • 3,5 cups water;
  • ½ lemon juice.

Topping:

  • ½ cup desiccated coconut flakes;
  • 2 tbsp chopped pistachios.

What you have to do:

  1. Prepare the syrup. In a pot combine sugar and water. Bring it to boil and cook for 5 minutes, then add lemon juice and a slice of lemon. Cook for 5 more minutes and remove from the heat. Set aside.
  2. Preheat the oven up to 180 C.
  3. In a bowl whisk sugar and eggs, then add yogurt and oil. Mix it well and add the rest of ingredients – flour, semolina, baking powder, vanilla sugar, grated lemon zest and poppy seeds. Mix until combined.
  4. A large rectangular dish brush with some oil and pour in the batter. Sprinkle with some chopped hazelnuts. Bake in a hot oven for 30 minutes.
  5. Take the cake out and use a wooden or metal skewer to make some holes in the cake. Then pour the syrup. Leave it to soak for 2-3 hours. Sprinkle with coconut flakes and some pistachios. Cut in squares and serve. Enjoy!

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