Mix semolina, sugar, baking powder, orange zest and salt in a bowl. Add the yogurt and milk in large bowl and mix until combined. Mix in dry ingredients, followed by the melted butter and lemon juice. Fold in the chopped figs and transfer the batter into the cake pan. Bake cake until golden brown and firm, 55–65 mins.
Pour the semolina cake batter in a lined 8'' / 20 cm springform pan. You can grease the edges of the pan as well if you are worried it will stick to the pan. Optional: thinly slice an orange and place the slices over the cake batter for decoration Didn't I say it was a super easy and quick cake to make...!?
This Lemoniest Low Carb Cake is moist, tangy and super easy to make. In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
Semolina can also be replaced for some or all of the flour in baking recipes, including cookies, where it imparts a crisp, crumbly texture. As with any type of flour, it should be scooped into the measuring cups rather than the cups being dipped into the flour bag. Can semolina be used for baking?