Fennel-Spiced Semolina Cake with Yoghurt Recipe

Ingredients

• 220 gm softened butter
• 200 gm caster sugar
• Finely grated rind and juice of 1 lemon and 1 orange
• 4 eggs
• 2 tsp baking powder
• 200 gm fine semolina
• 150 gm almond meal
• 100 gm finely chopped roasted almonds, plus extra to serve
• 125 ml (½ cup) buttermilk
• 3 tsp roasted fennel seeds, ground
• Finely grated orange rind, to serve
• Sweetened yoghurt
• 300 gm thick natural yoghurt
• 100 gm pure icing sugar, sifted
• Lemon syrup
• 3 pieces of lemon rind, removed with a peeler
• 80 gm caster sugar