Semolina Citrus Cardamom Cake

Cake:

• 220g butter, softened
• 200g CSR Raw Caster Sugar
• 1 lemon and 1 orange, finely grated rind and juice of each
• 4 large eggs, lightly beaten
• 200g fine semolina
• 150g almond meal
• 2 tsp baking powder
• 1 pinch fine salt
• 125ml natural full-fat yoghurt
• 3 tsp ground cardamom

Crunchy Lemon Syrup Topping:

• 2 tbsp CSR Raw Caster Sugar
• 3 tbsp CSR Demerara Sugar 

To Decorate:

• 1 lemon, very finely sliced
• 1 orange, very finely sliced
• 4 tbs CSR Caster Sugar
• ¼ cup water

To Serve:

• 300g mascarpone
• 1 tsp vanilla extract

1. Preheat oven to 170°C and butter and line a 22cm fixed bottom cake pan.
2. Using an electric mixer, beat the softened butter, CSR Raw Caster Sugar, lemon and orange rind together until smooth, lightly coloured and fluffy.
3. Add the eggs, one at a time beating well between each addition to ensure they are fully combined. Scrape down the bowl.
4. Add the baking powder, semolina, almond meal, salt, yoghurt, half the lemon and orange juice and continue beating until just combined to form a smooth light and fluffy batter. Scrape down the bowl to make sure everything is mixed through.
5. Transfer to the cake pan and bake for 35-40 mins or until golden and set in the centre when tested with a skewer. Remove from the oven.
6. Stir the remaining lemon and orange juice, together with 2 tbs of CSR Raw Caster Sugar and 3 tablespoons of CSR Demerara Sugar . While the cake is still warm, pierce the cake all over with a skewer and slowly pour the syrup with undissolved demerara sugar crystals all over the cake. This will form a textural crunchy citrus layer on top of the cake as it cools.
7. If you’re using the lemon and orange slices to decorate the cake, add the CSR Caster Sugar and water to a small pan. Bring it to the boil, and working in batches, add the sliced fruit. Boil each batch for about 2 mins and transfer to a baking paper lined baking tray and allow to cool.
8. When ready to serve, mix the mascarpone and vanilla together. Spoon on top of the cake and decorate with sugared citrus slices, if you’re using them, then scatter with CSR Demerara Sugar  for extra crunch.