Zesty Lemon Blueberry Soaked Semolina Cake
Experience the delightful fusion of zesty lemons and fresh blueberries in this Soaked Lemon Semolina Cake. Inspired by a recipe from the Good Food BBC magazine and reminiscent of a delicious version I savored while traveling abroad, this cake boasts a wonderfully moist texture and a luscious lemon syrup that infuses every bite. Topped with warm, sweet blueberries, it's a perfect dessert for gatherings or a sweet treat at home. Ideal served slightly warm, this cake not only tantalizes your taste buds but also fills your kitchen with an irresistible aroma.
8
Servings
320
Calories
14
Ingredients
Ingredients
Caster sugar
100 g (for the cake)
Canola oil
3 tablespoons (to add moisture)
Lemons
2 (zest finely grated)
Large eggs
4 (lightly beaten)
Semolina
225 g (base ingredient)
Baking powder
2 teaspoons (for leavening)
Ground almonds
100 g (for added flavor and texture)
Milk
7 tablespoons (to enrich the cake batter)
Caster sugar
100 g (for the syrup)
Water
200 ml (for syrup)
Water
3 tablespoons (for berry topping)
Lemons
3 (juice of)
Fresh blueberries
225 g (for topping)
Powdered sugar
50-75 g (for sweetening berries)
Instructions
1
Preheat your oven to 160°C (320°F) and grease and flour a round 20 cm cake tin.
2
In a mixing bowl, combine 100 g caster sugar, 3 tablespoons canola oil, and the finely grated zest of 2 lemons. Gradually whisk in 4 lightly beaten large eggs until well combined.
3
Sift in 225 g semolina and 2 teaspoons baking powder. Add 100 g ground almonds and 7 tablespoons milk. Mix thoroughly to form a smooth batter.
4
Pour the batter into the prepared cake tin and bake in the preheated oven for 30-35 minutes, or until the cake is set and golden on top.
5
Once baked, allow the cake to cool in the tin for 15 minutes.
6
While the cake cools, prepare the lemon syrup by boiling 200 ml water with 100 g caster sugar for 8-10 minutes until the mixture is clear and syrupy.
7
Remove from heat and stir in the juice of 3 lemons. Return to a rapid simmer for another few minutes.
8
Poke the warm cake all over with a fork, then gently spoon the warm lemon syrup over it, allowing the syrup to soak into the cake.
9
In a small pan, combine 225 g fresh blueberries, 50-75 g powdered sugar, and 3 tablespoons of water. Heat gently until the sugar dissolves and the berries begin to soften. Taste and adjust sweetness if needed.
10
Serve the cake warm, cut into wedges, and top with the warm blueberry mixture.
Nutrition Information
13g
Fat
49g
Carbs
6g
Protein
20g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Zesty Lemon Blueberry Soaked Semolina Cake.
How many servings does this cake provide?
This recipe yields 8 servings.
What is the recommended oven temperature for baking?
Preheat your oven to 160°C (320°F).
How long should the cake bake in the oven?
Bake the cake for 30-35 minutes or until it is set and golden on top.
What size cake tin is required?
A round 20 cm cake tin should be used.
How many calories are in one serving?
Each serving contains approximately 320 calories.
What are the primary ingredients for the cake batter?
The batter consists of caster sugar, canola oil, lemon zest, eggs, semolina, baking powder, ground almonds, and milk.
How many eggs are used in this recipe?
The recipe calls for 4 lightly beaten large eggs.
What type of oil is included in the batter?
The recipe uses 3 tablespoons of canola oil to add moisture.
What is the purpose of ground almonds in the recipe?
Ground almonds are added for extra flavor and a better texture.
How many lemons are needed in total for the recipe?
You will need 5 lemons in total: 2 for the zest in the cake and 3 for the juice in the syrup.
How long should the cake cool before adding the syrup?
Allow the cake to cool in the tin for 15 minutes before soaking.
How do you make the lemon syrup?
Boil 200 ml of water with 100 g caster sugar for 8-10 minutes, then stir in lemon juice and simmer.
What is the best way to ensure the syrup soaks into the cake?
Poke the warm cake all over with a fork before spooning the warm lemon syrup over it.
How do you prepare the blueberry topping?
Heat 225 g of fresh blueberries with powdered sugar and water until the sugar dissolves and berries soften.
What type of sugar is used for the blueberry topping?
Powdered sugar (50-75 g) is used to sweeten the blueberries.
How much fat is in one serving of this cake?
There are 13g of fat per serving.
How many carbohydrates are in a single serving?
There are 49g of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 6g of protein.
How much sugar is in each serving?
There is 20g of sugar per serving.
What is the amount of semolina used in the recipe?
The recipe requires 225 g of semolina.
Is milk used in this cake?
Yes, 7 tablespoons of milk are added to the batter.
Should the cake be served warm or cold?
The cake is ideal when served slightly warm with the warm blueberry mixture.
How much water is needed for the lemon syrup?
You will need 200 ml of water for the syrup.
What category does this recipe fall into?
This recipe is categorized as a Dessert.
How many ingredients are in this recipe?
There are a total of 14 ingredients.
What type of sugar is used in the cake batter?
Caster sugar is used for the cake batter.
How long should the syrup boil after adding lemon juice?
It should return to a rapid simmer for another few minutes after the juice is added.
What tags are associated with this recipe?
Tags include cake, dessert, lemon, blueberry, semolina, syrup, sweet, and moist.
Can I adjust the sweetness of the blueberry topping?
Yes, you can taste the mixture and adjust the powdered sugar between 50-75 g as needed.