Flourless yogurt semolina cake with berries

Ingredients for 1 servings:

• 3 eggs
• 240 g soft wheat semolina
• 125 g butter
• 100 g sugar
• 200 g berries, mixed, frozen or fresh
• 300 g yogurt, e.g. Greek yogurt
• 1 lemon(s)
• 1 tsp, leveled baking powder
• 100 g almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for a 26cm springform pan

Preheat the oven to 200°C (top/bottom heat). Grease a 26cm springform pan. Sprinkle the bottom with flaked almonds. Beat the butter, eggs, and sugar with a food processor or hand mixer for a few minutes until light and fluffy. Add the yogurt. Then add the semolina and baking powder and mix on low speed. Finally, fold in the berries and the juice of one lemon. (We like it a bit more tart; if you don’t like that, try half a lemon instead.) Pour the batter into the pan, smooth it out, and sprinkle with flaked almonds. Bake at 180°C (top/bottom heat) on the middle rack for about 30-40 minutes. Do the skewer test. I lined the bottom of the springform pan with flaked almonds for a crunch and also sprinkled a few almonds on the batter at the end.