Lemolina Syrup cake
Lemolina (lemon and semolina) cake has a wonderful flavour and texture - both dense and moist - thanks to the semolina, and the lemon syrup which you pour over the cake once it is baked. It is quite homely and rustic looking and best left un-iced. You could serve it with some creme fraiche, mascarpone or vanilla ice cream.
Ingredients:
For the cake:
125g butter or stork
230g caster sugar
200g plain yogurt
1 tbsp lemon juice (you could use lime, orange or grapefruit if you prefer)
3 eggs, separated
The zest of half a lemon (or lime/orange etc)
125g plain flour
125g semolina
2 tsp baking powder
30g ground almonds
For the syrup:
115g caster sugar
1 tsp lemon juice (or lime/orange etc)
125ml water
1 x 20cm round cake tin - or a springform tin if you have one - lined and greased
Preheat the oven to 180°c/gas mark 4.
Cream the butter and sugar together, using an electric mixer if you have one. Mix in the yogurt, lemon juice and zest, plus the egg yolks. Then mix in the flour, baking powder, ground almonds and semolina.
In a separate bowl, whisk the egg whites until light, fluffy and holding soft peaks. Combine these carefully into the cake mixture, folding carefully so as not to lose all of the air.
Pour the cake mix into the tin and pop the cake into the oven. Keep an eye on the cake as it cooks - if it is getting too brown, place a sheet of foil over the top. After 45 minutes, check the cake to see whether it is cooked - it may need up to 1.5hrs. It's ready when a piece of spaghetti inserted into the centre of the cake comes out clean.
Once the cake is cooked, make the syrup by combining all of the syrup ingredients in a saucepan and heating until boiling. Turn down the heat and cook until the sugar is melted, about 5 minutes. Pour the hot syrup slowly over the still-warm cake.
Ingredients:
For the cake:
125g butter or stork
230g caster sugar
200g plain yogurt
1 tbsp lemon juice (you could use lime, orange or grapefruit if you prefer)
3 eggs, separated
The zest of half a lemon (or lime/orange etc)
125g plain flour
125g semolina
2 tsp baking powder
30g ground almonds
For the syrup:
115g caster sugar
1 tsp lemon juice (or lime/orange etc)
125ml water
1 x 20cm round cake tin - or a springform tin if you have one - lined and greased
Preheat the oven to 180°c/gas mark 4.
Cream the butter and sugar together, using an electric mixer if you have one. Mix in the yogurt, lemon juice and zest, plus the egg yolks. Then mix in the flour, baking powder, ground almonds and semolina.
In a separate bowl, whisk the egg whites until light, fluffy and holding soft peaks. Combine these carefully into the cake mixture, folding carefully so as not to lose all of the air.
Pour the cake mix into the tin and pop the cake into the oven. Keep an eye on the cake as it cooks - if it is getting too brown, place a sheet of foil over the top. After 45 minutes, check the cake to see whether it is cooked - it may need up to 1.5hrs. It's ready when a piece of spaghetti inserted into the centre of the cake comes out clean.
Once the cake is cooked, make the syrup by combining all of the syrup ingredients in a saucepan and heating until boiling. Turn down the heat and cook until the sugar is melted, about 5 minutes. Pour the hot syrup slowly over the still-warm cake.
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