Lemon syrup Semolina Cake 
Thursday, January 16, 2014, 07:13 AM
I found this great Semolina cake recipe. It comes across more as a desert than an actual cake. Try it out, its delicious. This cake serves about 12-15 slices.

200 g fine semolina
100 g caster sugar
100 g self–raising flour
100 g soft unsalted butter
1 tsp vanilla sugar
¼ tsp baking powder
3 eggs

200 g caster sugar
100 ml water
pinch of vanilla sugar
½ small lemon, juiced

Preheat the oven to 180°C. Grease a 10 cm x 23 cm loaf tin or a 8 inch square tin.

To make the cake, using an electric mixer on medium speed, beat all ingredients, except the eggs for 2 minutes. Add eggs, increase speed to high and beat for 5 minutes. Spoon batter into prepared tin. Use a knife to lightly mark small serving portions on top of batter, then top each portion with an almond, if you like.

Bake for about 35 minutes, or until a skewer inserted into centre of cake comes out clean.

When cake is nearly cooked, make the syrup. Place all ingredients in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil and remove from the heat. When cake is cooked, pour a little hot syrup over hot cake, allowing it to absorb. Continue with all of syrup, allowing it to absorb after each addition. Let it cool and serve. You can refrigerate the cake up to a week and it will keep moist. Great in this hot summer days.. Enjoy..

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