Lemon Semolina Cake

[snappy]

This cake came about because I had some semolina flour to use up.  It is a delicious cake, so light and crumbly.  You could use orange instead of lemon if you prefer.

Ingredients:
220g caster sugar
Zest 1 lemon
200g butter softened
3 eggs
220g semolina flour
75g plain flour
2 tsp baking powder
200g yoghurt

Method:
Preheat oven to 180C

Make caster sugar if needed.

Add zest and sugar and blend speed 9 / 10 secs.

Insert the butterfly, add the butter and eggs and whisk speed 4 / 3 mins.

Add the semolina, flour, baking powder and yoghurt and mix speed 4 / 10 secs.

Pour into greased and lined pan and bake for 40-50 mins.

You can pour a lemon syrup (caster sugar and lemon juice) over the cake whilst still warm, do a normal icing or just eat it plain.



members' comments

Kulsha - I made this lovely cake today with the rind of 2 mandarins, I love these citrussy tangy type of cakes! I was also glad to use some semolina with the use by date approaching as I only make semolina pudding occasionally. I was expecting the cake to be grainy with the semolina but the texture is fluffy yet it falls apart in your mouth different to other cakes made with fine flour. I will definitely make this again but with the suggested syrup topping next time. I used white sugar and didn't do the first step of creating castor sugar as the next step with the rind turned it powdery anyway. My other shortcut of not lining the cake tin wasn't so successful however. I thought I could get away with using silicone cake tin without lining it, but the bottom stuck and came away. I was impatient and didn't wait for it to cool so that probably didn't help either. Not to matter, i just placed the broken bit back on top. Thanks snappy, I've copied this one to my favourites on Paprika app.

[pumpkin pie]

Hi Snappy, is semolina flour the  same as semolina. I purchased some fine semolina to make I can't remember what, but came across it in the pantry the other day, so looking for recipes to use it.
 Mum used to make a semolina pudding when I was younger (quite some years ago) , by cooking the semolina a bit like porridge,(using milk) whisk in an egg yolk,and the egg white she would whip up like you would for a meringue but without the sugar, and fold it in at the end. Put it in a bowl and the fridge to set. I can remember loving this with some ribena drizzled over the top.
Wow that has just brought back some lovely memories, will make a batch of this also.

[snappy]

It is pumpkin patch.  In fact that's exactly why i made this cake - to use up semolina found in the back of the pantry.

Your mum's pudding sounds delicious.  If you convert it into TMX language be sure to upload in the desserts section!

[droverjess]

We make semolina into a pudding either with added cocoa, milk and sugar  in a pan like porridge for choccie semolina. Easily convert to TMX.

Or do the same as above without cocoa put after adding yolks to milk and whipping and folding egg whites put in moderate oven until risen and golden. How very interesting that yours went in the fridge.

[pumpkin pie]

You got me thinking there for a moment Droverjess, as I hadn't had it for so long, and as mum passed away on boxing day last year, I can't ask her.  But yes I am sure it was put in the fridge, as I can clearly remember the egg white still being light and fluffy, as it is when you whip it up. if it had been baked, I don't think that would have been so. Now I am definitely going to have to make a batch and see if my memory serves me right. 

[Slice of Health]

I made this lovely cake today with the rind of 2 mandarins, I love these citrussy tangy type of cakes! I was also glad to use some semolina with the use by date approaching as I only make semolina pudding occasionally. I was expecting the cake to be grainy with the semolina but the texture is fluffy yet it falls apart in your mouth different to other cakes made with fine flour. I will definitely make this again but with the suggested syrup topping next time. I used white sugar and didn't do the first step of creating castor sugar as the next step with the rind turned it powdery anyway. My other shortcut of not lining the cake tin wasn't so successful however. I thought I could get away with using silicone cake tin without lining it, but the bottom stuck and came away. I was impatient and didn't wait for it to cool so that probably didn't help either. Not to matter, i just placed the broken bit back on top. Thanks snappy, I've copied this one to my favourites on Paprika app.

[snappy]

Kulsha, i'm so glad you liked it.