4. Bake the Cake:
Pour the batter into the prepared cake pan or muffin tins and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes for a round cake (or 18-20 minutes for muffins) or until a toothpick inserted into the center comes out clean and the top is golden.
5. Soak the Cakes:
Once the cakes are done, remove them from the oven and allow them to cool for about 10 minutes in the pan.
While the cakes are still warm, pour the cooled syrup over them, making sure it is absorbed well. You can pour the syrup slowly, allowing it to soak in gradually. The syrup should soak into the cakes without making them soggy.
6. Serve:
Allow the cakes to fully cool and absorb the syrup before serving. These cakes are best served at room temperature or slightly chilled.
Conclusion:
These Syrupy Lemon, Olive Oil & Semolina Cakes are a perfect combination of Mediterranean flavors and textures. The semolina gives the cake a beautiful crumb and a slightly nutty flavor, while the lemon adds a refreshing zing. The olive oil keeps the cake moist and adds a lovely depth of flavor, and the syrup soaks in to make it perfectly sweet and fragrant. Whether you’re enjoying them with a cup of tea or as a light dessert, these cakes are sure to be a hit!
