Lemon Semolina Cake
From midgelet 12 years ago
- 60 to make
- Serves 12
This cake is wonderful. The texture received from the semolina is perfect to soak the lemon syrup. It's tart sweet, moist with such a terrific texture. served either warm or chilled. I actually got this off a site featuring Ethiopian cooking, the recipe obviously borrowed from another culture to offset the spicy berbere' cuisine. Read more I adapted it slightly but it is very delicious indeed. See less
Ingredients
- 3 large lemons, zested save juice for part of the syrup shopping list
- 150 ml salad oil ( olive oil is also nice ) shopping list
- 175 grams granulated sugar shopping list
- 4 large eggs shopping list
- 175 ml milk ( skim is fine ) shopping list
- 200 grams semolina flour shopping list
- 75 grams all pur[pose flour shopping list
- 3 tsp. baking powder shopping list
- Lemon honey Syrup: shopping list
- 200 grams sugar shopping list
- 150 ml water shopping list
- 150 ml lemon juice shopping list
- 2 Tbs honey shopping list
- topping; crushed almonds shopping list
- Garnish: dollop of thick yogurt shopping list
How to make it
- Grease and flour a 20 cm square baking tin
- Preheat oven to 350F ( 180C )
- In a large bowl add oil, sugar, eggs, and lemon zest
- Beat smooth
- Add and beat in the semolina flour,plain flour, baking powder and milk
- Don't worry if batter is thin- cake firms as it cools
- Pour mixture into pan and bake until center tests done with a toothpick, about 50 minutes or so.
- Meanwhile bring syrup ingrdients to a boil
- When cake test done let cool briefly
- Cut/score cake into pieces in pan
- Pour the syrup gradually all over the cake
- The cake will absorb all of the syrup
- Scatter on the nuts
- Serve warm or ice cold
- A dollop of yoghurt make a nice garnish
People Who Like This Dish 3
- pmannion Melbourne, Australia
- PongoUSA San Francisco Peninsula, CA
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
I have a nice meyer lemon infused olive oil. I will try that out. Thanks for the idea :)
PongoUSA
in San Francisco Peninsula loved it
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Tried the cake today with olive oil. It's the bomb. It's juicy, light, full of lemon flavor. Thanks so much, that's a keeper.
PongoUSA
in San Francisco Peninsula loved it
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