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Cypriot Semolina Cake

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dessert vegetarian
Photo: Kitchenist


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Ingredients for 16 servings

125 g (I cup) plain flour

125 g (3/4 cup) finely-ground semolina (or use polenta, and whiz in a food processor to break it down)

55 g (1/2 cup) ground almonds

2 tsp baking powder

125 g unsalted butter, soft

230 g (1 cup) caster sugar

250 g (1 cup) plain yogurt

zest of 1 lemon

1 tbsp lemon juice

3 x eggs, separated

1/2 cup sugar

juice of 1/2 lemon

1/2 cup water

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