The Pioneer Woman Tasty Kitchen
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Semolina Cake in Lemon Syrup

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Level: Intermediate

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Description

A refreshing Greek influenced cake with a tartness punch.

Ingredients

  • FOR THE CAKE:
  • 41 grams All-purpose Flour
  • 111 grams Semolina Flour
  • 14 grams Finely Chopped Organic Lemon Rinds
  • 5 whole Large Eggs, Separated
  • 150 grams Caster Sugar
  • FOR THE SYRUP:
  • 450 grams Caster Sugar
  • 591 milliliters Water
  • 100 milliliters Organic Lemon Juice
  • 28 grams Finely Chopped Organic Lemon Rinds

Preparation

Preheat the oven to 350 F or 176 C.

Grease a 9-inch diameter baking pan with cooking spray or a small pat of butter. Set aside

For the cake:

1. Add flour, semolina flour, and lemon rinds into a mixing bowl. Stir to combine and set aside.

2. In a mixing bowl, using a whisk or a mixer, cream the egg yolks and sugar together until light and creamy.

3. Using a spatula, stir in the dry ingredients and mix together until blended.

4. In a mixing bowl, add in the egg whites. Using a whisk, beat the egg whites by hand or with an electric mixer until the egg whites are firm but not over beaten and stiff.

5. Add 1/3 of the beaten egg whites into the egg yolk and flour mixture. Using a spatula, gently fold them together (it does not need to be well mixed). Gently fold in another 1/3. Now fold in the remaining beaten egg whites. Again gently fold in to combine, but do not over-mix so that you will lose all the air bubbles from the batter. This is important in making a fluffy cake.

6. Gently pour the batter into the prepared baking dish and bake it for 30 minutes or until golden brown.

While the cake is baking, gather ingredients together to make the lemon syrup.

For the syrup:

In a small saucepan, add in the sugar, water, lemon juice and lemon rinds. Bring it to a boil then let it simmer over low heat, and stir occasionally (be careful not to let syrup splatter on you). Heat for 25 to 30 minutes or until it becomes a thick syrup. When done remove from heat and set aside.

When the cake is done, remove it from the oven and let it cool down a little. Leaving the cake in the pan, cut the cake into diamond-shaped pieces using a serrated knife. Pour the syrup evenly over the cake. Make sure that it gets into all the crevices to soak into the cake evenly.

Serve it with a nice cup of tea.

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