SEMOLINA-LEMON SYRUP CAKES
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Provided by Yotam Ottolenghi
Categories Bon Appétit Dessert Cake Almond Semolina Lemon Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 small cakes
Number Of Ingredients 14
Steps:
- Make the cakes:
- Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
- Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
- Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
- Make the syrup:
- Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
- As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
- Do Ahead
- Cakes can be made 2 days ahead. Store airtight at room temperature.
SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)
A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesn't react with metal. Nick Malgieri.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 two-inch pieces
Number Of Ingredients 11
Steps:
- Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
- Set oven rack in the middle of the oven; preheat to 350°.
- Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
- Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
- While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
- Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
- When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
- Scrape the cake batter into the prepared pan; smooth the top.
- Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
- Cool the cake on a rack for 10 minutes.
- While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
- While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
- After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
- Cool completely.
- Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
- Only the first piece is difficult and may break slightly, the rest should come out easily.
- Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
Nutrition Facts : Calories 254.7, Fat 7.7, SaturatedFat 4.5, Cholesterol 55.5, Sodium 86.2, Carbohydrate 43.8, Fiber 0.8, Sugar 31.3, Protein 3.7
SOAKED LEMON SEMOLINA CAKE
A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a round 20 cm cake tin.
- Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
- Fold in the semolina, baking powder, nuts, and milk, mixing well.
- Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
- Let cake cool in pan 15 minutes.
- While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
- Add lemon juice and return to a rapid simmer, cooking for another few minutes.
- Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
- Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
- (Taste and add a bit more sugar if the berries are very tart).
- Serve cake warm, cut into wedges with the warm berries on top.
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- Preheat oven to 350°. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
- Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
- Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25–35 minutes.
- Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
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