Lemon Semolina Cake Recipe

Semolina is not something I tend to use very often but I had some in the pantry and found this recipe for Lemon Semolina Cake – so I had to try it.

125g butter

rind of 1 lemon

1 cup caster sugar

2 eggs

2/3 cup semolina

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 cup milk

Lemon Syrup

1 cup caster sugar

1/2 cup lemon juice, strained

1 small lemon, thinly sliced

Preheat oven to 180°C. Grease a 6cm-deep, 20cm round springform cake pan.

Using an electric mixer or food processor, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina, flour and milk.

Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.

: Add butter, sugar and lemon rind

: Process till creamy

: Add eggs and beat till smooth

: Beat in semolina, flour and milk

: Put into cake tin

: Bake at 180C

Lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.

Transfer lemon slices to a plate. Pour syrup over the cake. Stand for 15 minutes. Turn out on to a plate and arrange lemon slices over the top. Serve with cream or yoghurt (especially nice served with some raspberries as well).