These Syrupy Lemon, Olive Oil & Semolina Cakes are a delightful Mediterranean-inspired dessert, offering a beautiful balance of tangy lemon, rich olive oil, and the slightly nutty texture of semolina. The syrup adds a luscious sweetness that soaks into the cakes, keeping them moist and full of flavor. Perfect for tea time or a light dessert, these cakes are fragrant, light, and utterly irresistible.
Ingredients:
For the Cake:
1 cup (150g) semolina
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) olive oil (extra virgin for the best flavor)
3/4 cup (150g) granulated sugar
2 large eggs
1/2 cup (120ml) plain yogurt or whole milk
Zest of 2 lemons
1/4 cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
For the Syrup:
1/2 cup (100g) granulated sugar
1/2 cup (120ml) water
1/4 cup (60ml) fresh lemon juice
1 tablespoon honey (optional, for extra sweetness)
1 teaspoon lemon zest (optional, for added fragrance)
Instructions:
1. Prepare the Syrup:
In a small saucepan, combine the sugar, water, lemon juice, and honey (if using). Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
Allow the syrup to simmer for 5-7 minutes until it thickens slightly.
Remove from heat and stir in the lemon zest if using. Set aside to cool while you prepare the cake.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan or individual muffin tins with parchment paper.
3. Make the Cake Batter:
In a large bowl, whisk together the semolina, flour, baking powder, baking soda, and salt.
In another bowl, whisk the olive oil, sugar, and eggs together until the mixture is smooth and slightly thickened.
Add the yogurt (or milk), lemon zest, lemon juice, and vanilla extract to the wet ingredients and mix until fully combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently to create a smooth batter.
