Honey and 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

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.


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


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 Cookwitch said...

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