Lemon Semolina Cakes

Name: Lemon Semolina Cakes
Yield: Makes 6 large, muffin-size cakes
Ingredients: Mint Glaze; Candied Mint; ½ teaspoon lemon zest; Lemon Syrup; ½ cup + 1 tablespoon (113 g) extra-virgin olive oil; 1 tablespoon + 1½ teaspoons fresh lemon juice; 3 large eggs; ¾ cup (150 g) granulated sugar; ½ cup + 2 tablespoons (102 g) semolina; ¾ cup (90 g) all-purpose flour; ¾ teaspoon sea salt; 1½ teaspoons baking powder

Preparation info

Makes
6
large, muffin-size cakes

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

These delicate-yet-sturdy individual cakes get a good soak of delicious lemony syrup. They’ll last for days in an airtight container, even after soaking.

Ingredients

¾ cup (90 g) all-purpose flour
½ cup + 2

Vegetarian
Cake

Method

Preheat oven to 350°. Generously coat a 6-cup muffin tin with nonstick spray.

Sift together flour, semolina flour, baking powder, and salt onto a sheet of parchment paper.

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