Recipe - Lemon Semolina Cake

I have a thing for lemons lately, absolutely love them.  This is a truly gorgeous cake, very dense and moist, and definately on my 'will do again' list.

Its a recipe from the Peyton and Byrne British Baking book which has a lot of very doable recipes of quintessentially British puds and bakes. 

 

 Ingredients:

• 125g unsalted butter, softenend, plus extra for greasing
• 125g caster sugar
• 125g ground almonds
• 3 eggs
• 3tbsp milk
• Zest and juice of two lemons
• half tsp pure vanilla extract
• 125g fine semolina flour
• 1 tsp baking powder
• Icing sugar for dusting

Method:

1. Preheat the oven to 170º/gas 3.  Grease a 900g loaf tin and line the bottom with baking powder. 
2. Beat together the butter and sugar until pale and creamy.  Add the almonds and mix well.  Add the eggs one at a time, mixing in each egg before adding the next one.  Add the milk and mix well, then add the lemon zest and juice and the vanilla extract.
3. Sift the flour and baking powder into a mixing bowl and then mix into the batter.
4. Spoon the batter into the prepared tin and spread it evenly into the corners.  Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. Remove from the oven and allow the cake to cool in the tin for about 10 minutes before turning out onto a serving plate.  Dust with icing sugar.

The cake will keep in an airtight container for about 4 days.

 

Comments

[Angelnorth]

1.

Looks lovely Caroline, I can almost smell it from here!