Lemon-Semolina Almond Cake

Lemon-Semolina Almond Cake

I recently came across Ottolenghi’s Semolina-Lemon Syrup Cakes, and it reminded me of my grandmother’s semolina cake; she used to make it for me all the time when I was growing up!

Inspired by Ottolenghi's recipe, I added rosewater to simple syrup for a Middle Eastern touch to this cake. The cake, paired with candied lemon slices and drizzled with rosewater simple syrup, has a coarse texture, making it a wonderfully versatile dessert. Whether you want to eat this with a scoop of ice cream or with a cup of coffee for breakfast, this lemony cake will be your new favorite!

Total Time: 1 hr 30 minutes
Serves: 8 - 12 slices

INGREDIENTS

Lemon-Semolina Almond Cake:

• 1 cup almond flour or almond meal

• 1 cup semolina flour

• 1 tsp baking powder

• 1 tsp kosher salt

• 3/4 cup Extra Virgin Olive Oil

• 1 cup sugar

• 2 lemons

• 3 large eggs, beaten to blend

Rosewater Simple Syrup:

• 1 cup sugar

• 1 cup water

• 1 lemon, juiced

• 2 tbsp rosewater

Candied Lemon:

• 1 lemon, thinly sliced

INSTRUCTIONS

Lemon-Semolina Almond Cake:

1. Preheat your oven to 350F.

2. Grease a loaf pan and line with parchment paper. Sift together the almond flour, semolina flour and baking powder on a medium bowl. Add salt to the mixture and whisk everything to combine.

3. Using an electric mixer with a whisk attachment, whisk oil, sugar, and lemon zest from 2 lemons together, about 3 minutes. With motor running, gradually add eggs one at a time, beating to incorporate, about 1 minute. Add dry ingredients and juice of 1 lemon and whisk everything to combine, about 1 minute.

4. Transfer batter to prepared loaf pan. Place the cake on the middle rack, and bake until golden brown, approximately for 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool for 20 minutes or so in pan before removing and transferring to a cooling rack.

Rosewater Simple Syrup & Candied Lemon:

1. In one easy step, combine water, sugar, juice of 1 lemon, and rosewater in a pot. Cook it over medium-heat until the sugar is fully dissolved, for 4-5 minutes.

2. Add thinly-sliced lemon to the simple syrup, and cook it on medium-low heat for 10-12 minutes until the lemon is tender.

3. Transfer candied lemon to a wire rack.

Assembly:

1. Drizzle rosewater over a cake. Garnish the cake with candied lemon slices on top.