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)
Made this for Sunday football and it was a major hit! No leftovers!
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
Penne pasta with meat balls is one of my go to comfort ultimate meals and this recipe is so easy and tasty
