Lemon and Ginger Semolina Mini Loaves

Makes 4 mini loaves

For the base:
165 ml (2/3 cup) sunflower oil 
200 g (1 cup) Huletts White Sugar 
3 extra large eggs, separated 
1 lemon, zest and juice (for icing) 
250 ml (1 cup) plain yoghurt 
140 g (1 cup) self-raising wheat flour 
170 g (1 cup) semolina 
For the lemon icing: 
45 ml (3 T) Huletts Icing Sugar 
60 ml (4 T) ginger preserve, chopped 
  1. Preheat the oven to 180˚C. Grease and line 4 mini loaf tins.
  2. Beat the oil, sugar, egg yolks, lemon zest and yoghurt together with an electric mixer.
  3. Add the dry ingredients and mix until the mixture is fully combined.
  4. Beat the egg whites until soft peaks form and fold into the cake mixture.
  5. Divide the mixture equally between the loaf tins and bake for 30-35 minutes or until a skewer inserted comes out clean.
  6. Remove from the oven and leave in the tins to rest for 10 minutes before turning out onto a wire rack to cool completely.


Lemon Icing

  1. Mix the icing sugar with a few drops of the lemon juice until a runny but not watery consistency is reached. Drizzle each cake with the lemon icing and sprinkle with ginger preserve.