250g soft Spar butter
Zest of 1 lemon
3 eggs, separated
250ml self-raising flour, sifted
280ml Spar Greek yoghurt
Icing sugar, to dust
Preheat oven to 180 degrees celsius. Grease a 20cm bundt tin with non stick spray.
Place the egg whites in a metallic bowl and whisk with 30ml sugar until soft peaks form.
Cream butter and add the sugar gradually. Continue beating the butter until the mixture is light and fluffy.
Add the egg yolks one at a time with 2,5ml cake flour to prevent the mixture from curdling.
Add the self-raising flour and the semolina and mix well.
Pour in the yoghurt and beat well to combine.
Add half the beaten egg whites and lightly fold into the cake mixture.
Add the remaining whisked egg whites and lightly fold ensuring that the ingredients are well combined.
Bake in a preheated oven for 35 – 40 minutes or until a skewer comes out clean when the cake is tested.
Leave the cake to stand for 5 minutes before turning it out onto a wire rack.
Dust the cake with icing sugar when cool.
Almond or rose essence can be used to flavour the cake batter.
All ingredients including the yoghurt must be at room temperature for the best results.
If you do not have a bundt tin, use a round baking tin but ensure that you line the base and side of the tin with baking paper.
Orange zest can be used instead of lemon zest.