Lemon Semolina Syrup Cake

Lemon lovers, this one’s for you! An ultra-moist, soft cake with lemon zest, juice and a lemon syrup, made even better with almonds and semolina. It has a unique texture, nutty citrusy flavours and tastes amazing cold from the fridge which doesn’t happen for many cakes! Let’s bake 🙂

I’d made this recipe a few years ago and I wanted to reshoot it. Originally from the Sweet cookbook by Yotam Ottolenghi and Helen Goh, these were made as mini cakes but this time I baked it as one larger 8 inch cake. It makes small pieces although you can always double the recipe if you want!

This orange semolina cake is very similar, but contains all-purpose flour which gives it a bit more structure. This lemon version is a little crumbly at room temperature (you must wait for it to cool completely before slicing!) but is perfect when refrigerated for a bit and actually gives the flavours a chance to intensify for a lovely lemony kick.

While making the cake this time, I reduced the butter a little because I found the cakes slightly greasy earlier. I also reduced the lemon in the syrup for the right balance of sweet and sour, so that the lemon isn’t quite as intense. The method is switched up a bit to reduce the steps with a still delicious end result. The syrup soaks in effortlessly and makes the cake unbelievably moist.

The cake has a slight bite from the combination of almonds and semolina, giving it a really unique texture. Such an addictive cake, seriously! I hope you love it 🙂

Lemon Semolina Syrup Cake

Super moist lemon syrup cake made with semolina and almonds

Prep Time: 30 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 5 minutes mins

Makes: 8 small pieces

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Ingredients

  

For the cake

• 1/2 cup semolina or sooji rawa (80 gms)
• 1/2 tsp baking powder
• Pinch of salt if using unsalted butter
• 1/2 cup butter, at room temp (115 gms)
• 1/2 cup caster sugar (90 gms)
• 1 tsp lemon zest
• 3/4 cup whole almonds
• 2 eggs, lightly beaten (I have not tried substitutes))
• 1 tbsp + 1 tsp fresh lemon juice

For the syrup

• 1/4 cup caster sugar, lightly heaped (50 gms)
• 2 tbsps fresh lemon juice (30 ml)

Instructions

• Preheat the oven to 180 C. Grease an 8-inch springform tin or line it with non-stick baking paper. Grind the almonds using a blender or food processor until finely ground, making sure you don't run it too long or you'll wind up with almond butter!
• In a mixing bowl, beat the butter, sugar and lemon zest until light and fluffy, using a hand mixer on low speed.
• Add the eggs and beat briefly to combine. Add the ground almonds, semolina and baking powder mixture and beat slowly until combined. Stir in the lemon juice. Do not over-mix.
• Transfer the batter into the prepared tin and smoothen the top. Bake for 25 to 30 minutes, or until browned on top and a toothpick comes out clean or with a few moist crumbs.
• Five minutes before the cakes are done, make the syrup. Combine the sugar and lemon juice in a small saucepan on medium heat and stir together. Bring to a boil, and simmer for 3 to 4 minutes, stirring to make sure the sugar dissolves. It will thicken very slightly.
• Immediately spoon the syrup over the top of the hot cake and leave to cool completely, preferably overnight. The cake can be stored at room temperature for a couple of days but I found it tasted best cold from the fridge and the pieces are firmer too. In the fridge it'll last for 5 to 6 days. Happy baking!

Notes

*Adapted from Sweet by Yotam Ottolenghi and Helen Goh

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