Prepare lemons and syrup
First prepare a 24cm cake tin with butter, a light dusting of lour (tap out the excess), then line the base with a disc of baking parchment. Next, prepare the lemons, slice evenly and thinly and put them in a saucepan, pour in enough water just to cover them. Bring to a boil and immediately remove from the heat, drain the water away, recover with fresh water and repeat.
After blanching the lemons twice, pour in 400ml water, add 250g sugar, turmeric and saffron. Set over a medium high heat. Bring to a light boil, then turn the heat down and simmer for 6-8 minutes, just until the syrup has thickened slightly, and the lemon slices are soft. Turn off the heat.
Using a fork, lift the lemons slices out of the syrup and arrange around the bottom and slightly up the sides of the cake tin. pour about 2 tablespoons of the syrup over the lemons. Now the base is done. Next, the cake mix
The cake
Put the soft butter and sugar in a large mixing bowl and use an electric hand whisk /or use a stand mixer fitted with a paddle. Whip the ingredients together, it will lighten in colour, add the turmeric and mix in. Add the eggs one at a time, mixing well between each. Next, the dry ingredients- add the almonds, semolina, flour, salt and baking powder. Mix well, then finish with the lemon zest and juice.
Spoon the mixture into the cake tin on top of the lemons and syrup, spread evenly and lick the spoon! Bake for 25 minutes, the turn the cake half way round and bake for a further 12-15 minutes to ensure the cake is deliciously golden and cooked through at the centre. Test with the tip of a fine blade or a skewer to test if it is cooked, the blade should come out clean.
Finishing
Remove from the oven and rest for 10 minutes, then pour half of the remaining syrup over the top, it will soak in nicely. Rest for 5 minutes, then run a blunt knife around the edge, pop a plate over the top and flip over. Out it comes, and looks lovely-now pour the remaining syrup over the entire cake. Serve with Greek yoghurt yumminess below.
Angela’s Greek Yoghurt Yumminess- place a sieve over a bowl and line with a tea towel, tip in 500ml full fat Greek yoghurt, cover with cling and leave in the fridge for at least 2 hours, overnight will give best results. Tip into a bowl, add 1 teaspoon vanilla bean paste (available from most supermarkets), 1 tablespoon icing sugar and 1 heaped teaspoon finely grated lemon juice +1 tablespoon lemon juice, mix through, taste and if you are happy, it’s ready, if not, adjust with more sugar/lemon depending on your taste.
200g softened butter
270g caster sugar
1/4 teaspoon turmeric
4 medium free-range eggs
200g ground almonds
140g fine semolina
2 tablespoons plain flour/or 2 heaped tablespoons fresh bread or stale cake crumbs
1/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons grated lemon zest
2 tablespoons lemon juice
Syrup
2-3 lemons evenly sliced- thinly
400ml water
250g caster sugar
1/4 teaspoon saffron strands
1/4 teaspoon turmeric