Makes 1 x 20cm cake

250g butter, softened
1 cup caster sugar
3 eggs
1/4 cup lemon juice
1 Tbs lemon zest
200ml thick unsweetened yoghurt
1/2 cup semolina
2 1/2 cups self-raising flour

1/2 cup liquid honey
1/2 cup water
3 Tbs mint leaves, shredded
1 cinnamon stick
3 Tbs lemon zest
1/2 cup lemon juice
Cream or yoghurt to serve

1 Preheat oven to 180C. Grease the tin and line the base.


2 Cream the butter and sugar until pale. Beat in the eggs one at a time.

3 Beat in the lemon juice and zest then fold in the yoghurt.

4 Combine the semolina and flour and fold in. Pour into the tin and bake for approximately 45 minutes. Test with a skewer. Turn out on to a rack and cool.

5 To make the syrup; simmer all the ingredients together for 5 minutes then remove the cinnamon stick. Prick the surface of the cake with a skewer and spoon over the syrup, arranging the mint and lemon. Serve with cream or yoghurt.