Semolina Sponge Cake with Almonds, Hazelnuts, Greek Yoghurt and Honey

Ingredients

For the Sponge Cake
• 120g TOTAL Classic Greek Yoghurt
• 250g butter
• 190g golden caster sugar
• 4 eggs
• 50g self-raising flour
• Zest of 1 orange and 1 lemon (keep separate)
• 100g ground almonds
• 100g ground hazelnuts
• 250g semolina
• 2 tablespoons of poppy seeds (plus 1 tablespoon extra for the top of the cake)
For the syrup
• Juice of 1 orange and 1 lemon
• 175ml water
• 140g golden caster sugar
• 50g honey
• 1 tablespoon orange blossom water
To serve
• A blob of TOTAL Classic Greek Yoghurt
• Honey

Instructions

1. Pre heat the oven to 175°C/325°F/Gas Mark 3.
2. Grease the baking tin.
3. Beat the butter and sugar until it is pale yellow and creamy.
4. Beat in the eggs one at a time.
5. Now chuck in the flour, zest, ground nuts, semolina, Greek yoghurt and poppy seeds.
6. Stir everything up well and spoon in to your greased baking case.

7. Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked.
8. Put the cooked cake to one side to cool slightly and make the syrup.
Make the Syrup
9. To make the syrup place all the ingredients in a pan and bring to a boil. (Taste the syrup and adjust the acidity to your taste, the zingier the better.)
10. Allow the syrup mixture to reduce by at least half.

11. Using a fork dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds.
12. Serve with Greek yoghurt and a trickle of honey.