Semolina–Lemon Syrup Cakes
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make the cakes: Preheat oven to 350°F
2
Line the cups of a standard 12-cup muffin pan with paper liners
3
Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine
4
Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes
5
With motor running, gradually add eggs and beat until glossy, about 1 minute
6
Add dry ingredients and lemon juice and beat to combine, about 1 minute
7
Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25–35 minutes
8
Preheat oven to 350°F
9
Line the cups of a standard 12-cup muffin pan with paper liners
10
Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine
11
Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes
12
With motor running, gradually add eggs and beat until glossy, about 1 minute
13
Add dry ingredients and lemon juice and beat to combine, about 1 minute
14
Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25–35 minutes
15
Make the syrup: Make the syrup while the cakes are baking
16
Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes
17
Remove from heat
18
As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it)
19
Transfer pan to a wire rack and let cakes cool completely before turning out
20
Make the syrup while the cakes are baking
21
Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes
22
Remove from heat
23
As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it)
24
Transfer pan to a wire rack and let cakes cool completely before turning out
25
Do Ahead Cakes can be made 2 days ahead
26
Store airtight at room temperature
27
Cakes can be made 2 days ahead
28
Store airtight at room temperature