Hearty Semolina Yogurt Cake

Semolina Flour is ground from ancient Durum Wheat and has a wonderful nutty aroma and flavor and a unique, slightly sandy texture. It's often used to make pasta and pizza, but transforming it into a cake is a taste experience that you shouldn't miss! This cake is dense, moist and wholesome and will captivate through its hearty flavor and pleasant mouthfeel.

Recipe and photos by Esther Seha. Esther is a Chicago based activist educator and artistic baker. Find her on Instagram @baker.maker.shaker and at www.cakeandconversation.com . 

Yield: 1 9" cake 

Ingredients

FOR THE CAKE

• 3 1/3 cup (500g) Janie's Mill Semolina Flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs 
• 1 stick plus 1 tablespoon (120g) butter, melted
• 2 cups (500g) yogurt
• 1 cup (200g) sugar
• 1 teaspoon vanilla extract

FOR THE SYRUP

• 12 oz (350ml) water
• 1 cup (200g) sugar
• juice of half a lemon (or more)

Equipment

• 1 large bowl
• 1 medium bowl
• small sauce pan
• kitchen scale
• measuring cup
• 9" springform pan
• whisk (or hand or stand mixer)
• pastry brush
• spatula
• skewer

Instructions

1. Line bottom of a springform pan with parchment paper, then butter and flour it. Preheat oven to 350°F.
2. To make batter, combine dry ingredients in the medium bowl and mix well. Combine wet ingredients in the large bowl until combined. You can do this with a large whisk or use a hand or stand mixer.
3. Add dry ingredients to wet ingredients and mix until thoroughly combined.
4. Scrape batter into prepared pan and bake for 45-55 minutes until the cake is no longer jiggly in the middle and the edges are golden brown.
5. While the cake is baking, prepare the syrup. Combine water and sugar in a sauce pan. Bring to a boil and reduce syrup for about 20 minutes. Add lemon juice to the mixture and let simmer for an additional 5 minutes. Set aside and let cool until cake is ready to be soaked.
6. Once the cake is done, use a skewer to poke many holes in the cake. Pour syrup over cake using a pastry brush. It will seem like a lot of liquid but the cake will absorb it all.
7. Give the cake at least an hour to rest and coolbefore serving it. You can dust it with powdered sugar, or save some of the syrup and add some powdered sugar to make a glaze.