Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Meat and cheese could be as bad for you as smokingPeople who eat a diet high in animal protein in middle age are four times more likely to die from cancer than people who eat more plant-based foods, according to a study.
Semolina cake with citrus honey syrup
3 stars - based on 2 reviews
- 185g unsalted butter, softened
- 2/3 cup (150g) caster sugar
- 2 teaspoons finely grated orange rind
- 1 teaspoon finely grated lemon rind
- 3 eggs
- 1 cup (150g) self-raising flour
- ½ cup (80g) fine semolina
- ¼ cup (60ml) milk
- 9 (140g) dried figs, halved crossways
- citrus honey syrup
- ½ cup (125ml) orange juice
- ¼ cup (60ml) lemon juice
- 1/3 cup (75g) caster sugar
- 2 tablespoons honey
Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.
Beat butter, sugar and rinds in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.
Fold in the combined sifted flour and semolina, and milk until just combined. Spread mixture into the pan; smooth surface. Top with the halved figs, cut-side up. Bake for about 25 minutes.
Citrus honey syrup
Combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves; bring to the boil. Boil, uncovered, for 3 minutes.
Pour hot syrup over hot cake. Cool in pan.