Imagine a dessert that transports you to the sun-drenched shores of the Mediterranean with just one bite. These Syrupy Lemon Olive Oil Semolina Cakes are not just a treat; they're a culinary journey that combines the richness of olive oil, the tang of fresh lemon, and the unique texture of semolina into a mouthwatering experience that will leave your taste buds dancing with delight. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: 12 cakes
Ingredients
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup olive oil
- 2 teaspoons baking powder
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 cup sliced almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil or line with paper liners.
- In a large mixing bowl, combine semolina, granulated sugar, and baking powder. Whisk dry ingredients together until well blended.
- In a separate bowl, mix yogurt, olive oil, and lemon juice until smooth and fully incorporated.
- Pour wet ingredients into dry ingredients and gently fold until a consistent batter forms. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle sliced almonds on top of each cake batter portion.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- While cakes are baking, prepare the syrup by combining water and remaining sugar in a small saucepan. Simmer over medium heat until sugar dissolves and mixture becomes slightly thickened.
- Once cakes are done, remove from oven and immediately pour the warm syrup over each cake, allowing it to soak in completely.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature, optionally garnished with additional lemon zest or extra almonds.
Tips
- Use high-quality ingredients: The simplicity of this recipe means each ingredient shines, so opt for fresh, good-quality olive oil and fresh lemon juice.
- Don't overmix the batter: Gently fold the wet and dry ingredients to keep the cakes light and tender. Overmixing can lead to dense, tough cakes.
- Watch the baking time carefully: Every oven is different, so start checking your cakes around the 25-minute mark to prevent over-browning.
- Pour the syrup while cakes are hot: This ensures maximum absorption and creates that signature moist, syrupy texture.
- Let the cakes cool completely before serving: This allows the flavors to meld and the syrup to be fully absorbed.
- Store properly: These cakes can be kept at room temperature in an airtight container for 2-3 days, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: g
Cholesterol: 5mg
