Lemon Semolina Cake

Name: Lemon Semolina Cake
Ingredients: 100 g sugar; 3 tablespoons oil; 2 lemons, finely grated zest of; 4 large eggs, lightly beaten; 225 g semolina; 2 teaspoons baking powder; 100 g ground almonds; 7 tablespoons milk; 100 g caster sugar; 200 ml water; 2 lemons, juice of

11 ingredients

7 steps

Ingredients

100 g sugar
3 tablespoons oil
2 lemons, finely grated zest of
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water
2 lemons, juice of

Directions

1

Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
2

Fold in the semolina, baking powder, ground almond and milk, mixing well.
3

Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
4

Let cake cool in pan.
5

While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
6

Add lemon juice and return to a rapid simmer, cooking for another few minutes.
7

Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.