Lemon Semolina Cake Recipes

Steps:

• Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
• Set oven rack in the middle of the oven; preheat to 350°.
• Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• Scrape the cake batter into the prepared pan; smooth the top.
• Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• Cool the cake on a rack for 10 minutes.
• While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• Cool completely.
• Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• Only the first piece is difficult and may break slightly, the rest should come out easily.
• Storage: keep the cake pan covered with plastic wrap at a cool room temperature.

Steps:

• Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• Fold in the semolina, baking powder, ground almond and milk, mixing well.
• Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
• Let cake cool in pan.
• While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
• Add lemon juice and return to a rapid simmer, cooking for another few minutes.
• Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

Steps:

• Make the cakes:
• Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
• Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
• 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.
• Make the syrup:
• Make the syrup while the cakes are baking. 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. Remove from heat.
• As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
• Do Ahead
• Cakes can be made 2 days ahead. Store airtight at room temperature.

Steps:

• 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
• 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
• 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
• 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
• 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.