Lemon, vanilla bean and white chocolate semolina bundt cake.

by Gypsy and the Botanist


It’s been hot here. And when it comes to cake, hot demands something light and fresh. In my Polish upbringing, a lot of cakes used semolina, which would give cakes a lighter texture. To keep things cool, I’ve centred this recipe on fresh, zingy lemons. Along with some vanilla beans and white chocolate for some creaminess.

While I’ve used a bundt mould, I’d actually recommend using a standard 18cm/20cm round tin. Semolina is tricky and very fragile, and the lock and release round tins are semolina’s (and ultimately yours!) friend. By it’s very nature, semolina is very crumbly. While it’s this texture that works so beautifully in cakes, it requires a lot of handling with care!



4 lemons, juice and zest

2 vanilla beans, seeds scraped

200g white chocolate, roughly chopped

200g unsalted butter, softened

200g white caster sugar

4 eggs

3 tbsp natural yoghurt

A pinch of salt

100g plain flour

50g potato flour

100g semolina, fine

2tsp bicarbonate of soda


Lemon glaze

1 lemon, juice

3 tbsp icing sugar

2 tbsp warm water


Preheat the oven to 180C.

Melt the white chocolate gently in a double boiler, and remove from heat and side aside to cool. In a pan, simmer the lemon juice, zest, and vanilla beans for about 10 minutes, and set aside to cool.

Sift together the plain flour, potato flour, bicarbonate of soda, and salt. Meanwhile, beat the butter and sugar for approximately 5-6 minutes, or until light and creamy. On a low speed, beat in the eggs, one at a time, until incorporated. Beat in the flour mixture until incorporated, followed by the yoghurt. Then, add the melted white chocolate and the lemon and vanilla mixture. Add the semolina, and beat until all incorporated.

Pour the mix into a greased and lined bundt tin (or round tins), and level out. Bake for approximately 30-40 minutes, or until a cake tester comes out clean. Remove from the oven, and leave in the tin to cool completely (this is particularly important with semolina – if you handle it too early while it’s still warm, it will crumble). Then move to a wire wrack to cool completely.

For the lemon glaze, combine the lemon juice and icing sugar, and mix with a fork. Add the warm water, and continue to mix until the icing sugar has dissolved. Add more of either the lemon juice, icing sugar, or water, depending on your preferences. Pour over the cooled cake. I decorated the cake with some pepitas and marigold petals.



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