These Syrupy Lemon, Olive Oil & Semolina Cakes are a delightful Mediterranean-inspired dessert, offering a beautiful balance of tangy lemon, rich olive oil, and the slightly nutty texture of semolina. The syrup adds a luscious sweetness that soaks into the cakes, keeping them moist and full of flavor. Perfect for tea time or a light dessert, these cakes are fragrant, light, and utterly irresistible.
Ingredients:
For the Cake:
1 cup (150g) semolina
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) olive oil (extra virgin for the best flavor)
3/4 cup (150g) granulated sugar
2 large eggs
1/2 cup (120ml) plain yogurt or whole milk
Zest of 2 lemons
1/4 cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
For the Syrup:
1/2 cup (100g) granulated sugar
1/2 cup (120ml) water
1/4 cup (60ml) fresh lemon juice
1 tablespoon honey (optional, for extra sweetness)
1 teaspoon lemon zest (optional, for added fragrance)
Pandoro tart with tiramisu-style cream
Nostalgic Old Fashioned Potato Candy: A Sweet Trip Down Memory Lane
4 tricks to keep a windowless bathroom smelling good all day long
You don’t know it, but the washing machine is one of the appliances that adds to our bill: I’ll reveal the trick that will change your life
Wet Wet Wings Recipe
My plastic windows don’t get wet in winter. I share with you how to get rid of condensation in 3 minutes (my useful tips)
Potato Tower: how to make it for maximum production
Subway Sweet Onion Sauce
She married a Marine who had a four-year-old child. The ceremony went smoothly until the moment the child approached the bride.
