1. Preheat oven to 170C and line a large 22-25cm cake tin with grease proof paper.
  2. Beat the eggs, sugar and lemon zest for about 2 minutes until light and fluffy.
  3. Fold in the semolina, oil, yoghurt, flour and salt.
  4. Pour the cake batter into the tin and bake for 25-30 minutes, or until golden and cooked through.
  5. Allow to cool in the tin. Then brush the top of the cake with the warmed honey so it soaks in.
  6. Sprinkle with icing sugar and serve with a dollop of double cream.

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