I tried to make this 2 days ago, it is quite nice. Zesty, quite fluffy and moist. I used a mix of fine semolina and course polenta - the rough polenta gave it a slightly rough texture. Next time, I will try using just super fine semolina.
Wet ingredients
Zest and juice of 1 large lemon.
3 eggs
3/4 cup of vanilla yoghurt
1/2 cup buttermilk (milk added with a little lemon juice)
1/2 cup of canola/olive oil.
Dry ingredients
1 cup self raising flour
1 cup of extra fine semolina/polenta
1 tsp baking powder
1 tsp cinnamon powder
1/3 cup castor sugar
A little pinch of salt
Preheat oven to 170 deg fan forced.
Lay a 15cm round cake tin with baking paper covering all sides.
Mix all the dry ingredients into a large mixing bowl. Creat a well in the middle.
Whisk the eggs, add the buttermilk and whisk till very foamy.
Separately combine the rest of the other wet ingredients.
Pour all the wet ingredients into the well of dry ingredients. Fold together gently.
Pour mixed ingredients into cake tin.
Bake for 47 minutes. Rest for 30 minutes before serving.
Bon Appetite!
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