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Alison Roman's Semolina Cake with Lemon and Fennel
Ingredients
  • Cooking spray, softened/melted butter or neutral oil, for greasing
  • 250g caster sugar
  • 1 ½ tbs finely grated lemon zest
  • 1 tsp fennel seeds, crushed or finely chopped
  • 230g plain full-cream yoghurt (not Greek-style)
  • 2 large eggs
  • 145g plain flour
  • 85g fine semolina pasta flour
  • 3 tsp baking powder
  • 80ml olive, grapeseed or canola oil
Steps
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