Elderflower semolina cake

Ingredients for 1 servings:

• 250 g durum wheat semolina
• 175 g sugar
• 1 tsp, crushed baking soda or baking powder
• 300 g natural yogurt
• 20 g butter, melted
• 2 tbsp elderflower syrup
• 40 ml elderflower syrup
• e.g. powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for a 24 or 26 cm springform pan

For the pastry, mix the semolina, sugar, and baking soda in a bowl with a wooden spoon. Add the yogurt and melted butter and mix everything together. Finally, stir in the elderflower syrup (preferably homemade). Butter a 24cm or 26cm springform pan and sprinkle with semolina or breadcrumbs. Pour in the batter and smooth it out. Bake in an oven preheated to 160°C (convection oven) for about 30 minutes on the middle rack. The cake should be golden yellow, not dark. Do the skewer test. After baking, let cool for about 15 minutes. Remove from the pan and saturate with the remaining elderflower syrup. It’s best to spread the syrup over the surface of the cake 1-2 times with a spoon. The cake shouldn’t become soggy. Once the syrup has absorbed, dust with powdered sugar. Note: The cake can be baked a day in advance; this will ensure it sets well. It goes well with fruits such as strawberry compote, cherries, etc. or whipped cream.