Vegetarian Sugee Cake with Yogurt Cheese Frosting2017-12-07
150 gms. semolina (sugee) flour, lightly fried & cooled
60 gms. almond, ground
230 plain yogurt
120 gms. fine sugar
30 gms. butter or margarine, melted
30 gms. raisins, soaked & drained
30 gms. mixed peel
1-¼ tsps. bicarbonate of soda sifted with
½ tsp. baking powder
1 tsp. vanilla
For the yogurt cheese frosting:
150 gms. cream cheese, softened
50 gms. icing sugar
50 gms. plain yogurt
1 lemon, zest only
2 tsps. lemon juice
Preheat the oven to 170ºC. Grease and line a loaf tin.
Place first 5 ingredients in a mixing bowl and stir well in one direction until smooth. Mix in the raisins and the mixed peel. Add the rest of the ingredients and mix well.
Pour into prepared pan and bake for 45 minutes, or until top is golden and skewer inserted into the middle comes out clean. Remove and cool before frosting.
For the frosting, cream the cheese, yogurt and sugar together until smooth. Add the lemon zest and juice and mix to blend well.
Chill and spread over the cooled sugee cake just before serving. Chill cake if not serving immediately.