Lemon Semolina Syrup Cake
Super moist lemon syrup cake made with semolina and almonds
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Makes: 8 small pieces
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