Ingredients

• 100 g caster sugar
• 3 tablespoons canola oil
• 2 lemons, zest finely grated
• 4 large eggs, lightly beaten
• 225 g semolina
• 2 teaspoons baking powder
• 100 g ground almonds
• 7 tablespoons milk
• 100 g caster sugar
• 200 ml water, plus
• 3 tablespoons water
• 3 lemons, juice of
• 225 g fresh blueberries
• 50 -75 g powdered sugar

Instructions

1. Grease and flour a round 20 cm cake tin.

2. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.

3. Fold in the semolina, baking powder, nuts, and milk, mixing well.

4. Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.

5. Let cake cool in pan 15 minutes.

6. While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.

7. Add lemon juice and return to a rapid simmer, cooking for another few minutes.

8. Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.

9. Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.

10. (Taste and add a bit more sugar if the berries are very tart).

11. Serve cake warm, cut into wedges with the warm berries on top.