06/04/2014

Honey & Lemon Semolina Cake

Another flourless cake, though NOT gluten free as semolina is made from durum wheat.

This is a bloody lovely cake.

125g softened butter
1/2 cup sugar
1 1/2 tbs finely grated orange or lemon rind*
2 eggs
2 tbs brandy (I used rum as that's what I had)
1 cup fine semolina
1 cup ground almonds
1 tsp baking power

Topping
2 packs shelled pistachio nuts
Juice of 1/2 a lemon
Clear honey
Heat oven to 200C.


Cream butter, sugar and lemon rind together until fluffy.
Add the eggs one at a time, beating after each addition.
Stir in the brandy.
Add semolina, almonds and baking powder then fold in to the butter mixture.
Put into an oiled tin (I used a silicone loaf tin)
Reduce oven to 180C, put the cake in and bake for 30-35 minutes until a skewer comes out clean.
Allow to cool and then poke holes all over it with a skewer.

Topping

Toast pistachios lightly in a dry pan.
Add enough clear honey to coat them all, then add the juice of 1/2 a lemon.
Heat gently to mix. Taste a bit of the syrup, if it is too sharp, add another spoon of honey.
Pour the warm syrup all over the cake.
Leave to soak in.

Honey and Lemon cake

2 comments:

Rosana said...

this cake looks very tasty, I can image myself eating it with a cup of coffee for breakfast and a cuppa tea in the afternoon...

Lisa said...

Rosana, it's lovely. I made it for my 40th birthday cake, and it didn't last long at all!