Lemon Almond Semolina Cake
Indulge in this delightful Lemon Almond Semolina Cake, a luscious baked dessert infused with the zesty flavor of lemon and the rich nuttiness of almonds. This cake features a moist texture and a fragrant syrup that soaks into its golden crust, making it a perfect treat for any occasion. Whether served at a family gathering or enjoyed as an afternoon snack with tea, this recipe embodies the warmth of home cooking. With a perfect balance of sweetness and tartness, it's sure to impress your guests and become a beloved favorite.
6-8 servings
Servings
300
Calories
12
Ingredients
Ingredients
sugar
2 1/2 cups (for syrup)
lemon juice
2 tablespoons (for syrup)
water
3 cups (for syrup)
butter
4 ounces (room temperature, for batter)
caster sugar
3/4 cup (for batter)
lemon rind
2 teaspoons (finely grated, for batter)
eggs
3 (for batter)
semolina
1 1/2 cups (for batter)
self-raising flour
1 cup (for batter)
milk
1/2 cup (for batter)
blanched almond
1/2 cup (toasted and finely chopped, for batter)
flaked almond
to decorate
Instructions
1
Preheat your oven to 325°F (165°C) and grease a 12 x 8-inch cake tin to prevent sticking.
2
In a medium saucepan, combine 2 1/2 cups of sugar and 3 cups of water over high heat. Stir until the sugar dissolves completely, then add the lemon juice. Bring the mixture to a boil, reduce the heat to medium, and allow it to simmer for about 20 minutes. After simmering, remove from heat and let the syrup cool to room temperature.
3
While the syrup cools, prepare the batter. In a large mixing bowl, cream together 4 ounces of room temperature butter, 3/4 cup of caster sugar, and the finely grated lemon rind until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
4
Add 3 eggs one at a time to the butter mixture, ensuring each egg is fully incorporated before adding the next. Beat well after each addition.
5
In a separate bowl, sift together the semolina and self-raising flour. Gradually fold these dry ingredients into the butter mixture, alternating with 1/2 cup of milk. Begin and end with the dry ingredients for the best texture. Finally, gently mix in 1/2 cup of toasted and finely chopped blanched almonds.
6
Pour the batter into the prepared cake tin, spreading it evenly. Decorate the top with rows of flaked almonds for an attractive finish.
7
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the cake slightly pulls away from the sides of the tin. A toothpick inserted in the center should come out clean.
8
As soon as the cake is done, prick the surface with a fine skewer to allow the syrup to soak in better. Carefully pour the cooled syrup over the hot cake, ensuring it is evenly distributed.
9
Allow the cake to cool completely in the tin before cutting it into squares or diamond shapes. Serve at room temperature or chilled for a refreshing dessert.
Nutrition Information
13g
Fat
40g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Almond Semolina Cake?
It is a luscious baked dessert infused with zesty lemon and rich nuttiness from almonds, featuring a moist texture and a sweet syrup soak.
How many servings does this recipe yield?
This recipe is designed to provide 6 to 8 servings.
What is the required oven temperature?
Preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius.
What size cake tin is recommended?
A 12 x 8-inch cake tin should be used for this recipe.
How do I prepare the syrup?
Combine 2.5 cups of sugar and 3 cups of water, boil, then add lemon juice and simmer for 20 minutes.
How long should the syrup simmer?
The syrup needs to simmer for approximately 20 minutes before being removed from heat.
Should the syrup be hot when poured over the cake?
No, the syrup should be cooled to room temperature before pouring it over the hot cake.
How long should I cream the butter and sugar?
Cream the butter, caster sugar, and lemon rind for about 3 to 5 minutes until light and fluffy.
How should the eggs be added to the batter?
Add the 3 eggs one at a time, ensuring each is fully incorporated before adding the next.
What dry ingredients are used in the batter?
The batter uses 1.5 cups of semolina and 1 cup of self-raising flour.
How are the dry ingredients and milk incorporated?
Fold the sifted dry ingredients into the butter mixture gradually, alternating with half a cup of milk.
What type of almonds are used inside the cake?
The recipe calls for 1/2 cup of toasted and finely chopped blanched almonds for the batter.
How is the top of the cake decorated?
The top is decorated with rows of flaked almonds before it goes into the oven.
How long does the cake need to bake?
Bake the cake for 35 to 40 minutes until golden brown.
How do I test if the cake is fully cooked?
A toothpick inserted in the center should come out clean when the cake is done.
What is the secret to helping the syrup soak in?
Prick the surface of the hot cake with a fine skewer immediately after removing it from the oven.
How should the syrup be distributed?
Carefully pour the cooled syrup over the hot cake, ensuring it is evenly distributed.
How should the cake be cooled?
Allow the cake to cool completely in the tin before you attempt to cut it.
What shapes are suggested for serving?
The cake is traditionally cut into squares or diamond shapes.
Can this cake be served chilled?
Yes, it can be served at room temperature or chilled for a more refreshing experience.
What are the calories per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 13 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 40 grams of carbohydrates.
How much protein does this cake provide?
There are 4.5 grams of protein per serving.
What kind of sugar is used in the batter?
Caster sugar is used for the cake batter while regular sugar is used for the syrup.
How much lemon rind is needed?
You will need 2 teaspoons of finely grated lemon rind.
Is this recipe considered an Italian dessert?
Yes, it is tagged as an Italian dessert.
How many ingredients are required in total?
The recipe uses a total of 12 ingredients including those for the syrup and decoration.
What temperature should the butter be?
The butter should be at room temperature for the best results when creaming.
What is the preparation for the blanched almonds?
The blanched almonds should be toasted and finely chopped before being added to the batter.