Mini Lemon Semolina Cakes
© Afternoon Express
- FOR THE CAKE BATTER:
- Zest of 3 lemons
- 150ml Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- 175g castor sugar
- 4 eggs
- 200g fine semolina flour
- 75ml Clover Full Cream Fresh milk
- 100ml Clover Amasi
- 75g self-raising flour
- FOR THE SYRUP:
- 3 lemons, juiced
- 1 ¼ cup water
- 1 cup sugar
- 2tbsp honey
- 4 sprigs rosemary
- 1 lemon, thinly sliced
FOR THE CAKE:
Preheat the oven to 180 degrees Celsius. Grease about 10 mini loaf tins or mini brioche moulds and dust with flour.
In a large mixing bowl whisk together the zest, oil, sugar, and eggs until smooth and pale in colour.
Add the semolina, milk and amasi and sift in the flour. Mix until smooth with no lumps.
Divide the batter between the tins. Fill them about two-thirds full.
Bake for 20-25 minutes or until a skewer comes out clean.
FOR THE SYRUP:
While the cakes are in the oven, prepare the syrup by adding all the ingredients except the lemon slices in a saucepan.
Heat gently until all the sugar has dissolved, add the lemon slices and bring to a simmer.
Simmer for about 20 minutes until the lemons are soft.
When the cakes are done, loosen them slightly in their tins and pour a generous amount of syrup over each cake (about 3tbsp per cake).
Leave in the tins until the syrup has been absorbed then carefully turn out and place on a wire rack to cool.
If you want the cakes to sit flat, you can trim off the domes, garnish with the lemon slices and serve.
Watch the video on how to make Olive Pride Lemon Semolina Cake: