John Myers
Contents
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Ingredients
for the syrup:
- 1,5 cups 175 g each of sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 6 Pc. Eggs
- 1,5 cups Sunflower oil or other neutral oil; a total of approx. 250 ml
- 1 cups Flour, preferably spelled type 630; approx. 120 g
- 2 cups Each 130 g; Soft wheat semolina
- 1 cups Desiccated coconut
- 1 packet Baking powder
- 3 Pc. Lemons
- 1 cups Sugar; 175 g
Also:
- Fat and desiccated coconut for the mold
- 1 pack Lemon cake icing
Instructions
- Put both yoghurts in a bowl and wash and dry the cups. The cups serve as measuring cups. One cup for the dry and one for the wet ingredients. Grease a bundt pan and sprinkle with desiccated coconut. Preheat the oven to 175 degrees top / bottom heat (or circulating air 150 degrees).
- Mix the sugar, vanilla sugar, salt and eggs with the whisk of the hand mixer on the highest setting until frothy. Stir in the oil and yogurt. Mix the flour, semolina, desiccated coconut and baking powder in a bowl and stir briefly into the egg mixture on a low heat. Pour the liquid dough into the prepared form and bake on the middle rack in the preheated oven for about 50 minutes.
- Then take it out and let it cool down on a wire rack for about 20 minutes. Carefully fall out of the mold and then put back into the mold. Prick several times with a long wooden stick.
- For the lemon syrup, cut the lemons in half and squeeze out. Measure out 125 ml of juice and bring to the boil with the sugar in a saucepan. Simmer for a few minutes over medium to high heat while stirring. Immediately distribute the hot syrup evenly over the cake. Let it cool down in the mold for at least 1 hour and let it soak in. Then remove the cake from the mold and cover with a lemon cake icing if you like. On the still wet glaze you can z. B. Sprinkle coconut chips or rasps.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 15.4gProtein: 2gFat: 13g
