Lemon Semolina Cakes
Ingredients
Cakes1 Cup + 2 Tbsp Almond Flour
3/4 Cup Semolina Flour
2 Tsp Baking Powder
1/2 tsp Baking Soda
1/2 Tsp Salt
1 Cup Sugar
3 Eggs
2 Tbsp Plain Greek Yogurt
1 Stick Unsalted Butter
1/2 Tsp Vanilla Extract
1 Tsp Lemon Zest
2 Tbsp Lemon Juice
Lemon Simple Syrup 1/4 Cup Cane Sugar
3 Tbsp Water
1 Tbsp Lemon Juice
Directions
1. Preheat your oven to 350°F and gather your preferred mini cake pans (I used mini brioche tins) grease them with melted butter and flour, and set aside.
2. In a large bowl, combine the almond flour, semolina, baking powder, baking soda, and salt, whisk and set aside.
3. In the bowl of a stand mixture (or using a hand mixer), cream together the butter, sugar, and vanilla extract. Next, add in the eggs, lemon juice, zest, and the greek yogurt, then mix.
4. Slowly add your flours to the wet mixture and stir until combined. Pour your batter into your prepared cake pans.
5. Bake your cakes for 25 minutes. While your cakes are baking, start on your simple syrup. Over medium heat, mix the water, sugar, and lemon juice, bring to a light simmer, and cook until the syrup turns a light golden brown.
6. Remove your cakes from the oven and brush about two teaspoons of the lemon syrup over top. Allow your cakes to cool.
7. Dust your cakes with a little powdered sugar and serve.
Recipe Recap
Ingredients
Cakes1 Cup + 2 Tbsp Almond Flour
3/4 Cup Semolina Flour
2 Tsp Baking Powder
1/2 tsp Baking Soda
1/2 Tsp Salt
1 Cup Sugar
3 Eggs
2 Tbsp Plain Greek Yogurt
1 Stick Unsalted Butter
1/2 Tsp Vanilla Extract
1 Tsp Lemon Zest
2 Tbsp Lemon Juice
Lemon Simple Syrup 1/4 Cup Cane Sugar
3 Tbsp Water
1 Tbsp Lemon Juice
Directions
1. Preheat your oven to 350°F and gather your preferred mini cake pans (I used mini brioche tins) grease them with melted butter and flour, and set aside.
2. In a large bowl, combine the almond flour, semolina, baking powder, baking soda, and salt, whisk and set aside.
3. In the bowl of a stand mixture (or using a hand mixer), cream together the butter, sugar, and vanilla extract. Next, add in the eggs, lemon juice, zest, and the greek yogurt, then mix.
4. Slowly add your flours to the wet mixture and stir until combined. Pour your batter into your prepared cake pans.
5. Bake your cakes for 25 minutes. While your cakes are baking, start on your simple syrup. Over medium heat, mix the water, sugar, and lemon juice, bring to a light simmer, and cook until the syrup turns a light golden brown.
6. Remove your cakes from the oven and brush about two teaspoons of the lemon syrup over top. Allow your cakes to cool.
7. Dust your cakes with a little powdered sugar and serve.
NotesI believe this recipe to be simple but elevated. This is not a recipe you see all the time and I am excited for you all to try it. Be patient and enjoy the process.
Enjoy :)