Lemon and Rose Semolina Cakes

Name: Lemon and Rose Semolina Cakes
Yield: Makes 12–15
Cuisine: British
Ingredients: 200 g ground almonds; 20 g almond flakes; a pinch of salt; 2 tsp rose water; 270 g caster sugar; 4 eggs; 130 g icing sugar; 250 ml Syrup; zest and juice of 2 lemons; 1–2 tbsp rose water; 1 tsp baking powder; 250 g unsalted butter, softened; ¼ tsp rose water; 2 tbsp rose petals; 1 tbsp unsalted butter, melted; 3 tbsp milk; 140 g semolina

Preparation info

Makes
12–15

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

These delicate little cakes are so easy to make and combine some of the classic flavours of the Eastern Med. Feel free to reduce the rose water in the syrup if you want a more subtle flavour — we love it and use the full quantity when we make them in the restaurant.

Ingredients

250 g unsalted butter, softened
270 g caster sugar
a

Europe
United Kingdom
Dessert
Cake
Easter
London
Vegetarian

Method

Preheat the oven to 170°C fan.

In a large bowl, beat together the butter, sugar, salt, ground almonds, semolina and baking powder. Then gradually add the eggs, the rose water and the lemon zest and juice and beat until the mixture is light and fluffy.

Spoon the mixture