I'm back with a bounty of cherries and this time I'm making something a little more casual - an everyday kind of cake.
Using the poached cherries from the sponge cake, I've added them a simple cake with a difference - made with a mix of fine ground semolina and yoghurt, it produces a soft and open textured crumb. It's then iced using the reserved liquid from the poached cherries to give it a luminous pink glow.
Cherry Yoghurt Cake
[Makes 1x20cm/8inch cake]
80 grams self-raising flour, sifted with 1 teaspoon baking powder
200 grams semolina
160 grams caster sugar
1 orange, zested and juiced
2/3 cup melted butter, cooled
¾ cup yoghurt
150 grams poached cherries, drained & syrup reserved
75 grams pure icing sugar, for glaze
Butter and flour a springform tin - line the base with baking paper.
Preheat oven to 180°C/350°F.
In a bowl place the sifted flour and baking powder, along with the semolina and caster sugar. Stir well to disperse the ingredients.
In another bowl, add the melted butter, yoghurt, orange zest, juice and eggs, whisking to combine.
Stir this into the dry ingredients and mix until smooth and well combined.
Pour this into the prepared tin, smooth the surface.
Dot with the drained cherries, pushing them in slightly and a little of the syrup.
Bake for 35 - 45 minutes or until the top is golden and the cake is cooked through. Let the cake stand in it's tin for 5 minutes before turning out onto a rack to cool.
Make the icing:
Sift the icing sugar into a bowl and add just enough drained cherry syrup to form a spreadable icing.
Spread it over the cooled cake then let it set before cutting.
Tagged with Cake