Lemon-Semolina Almond Cake
Description
The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe-testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup making (so lazy!), the ingredients for the cake looked so good: one half cup of semolina flour and lots of almond flour, butter, sugar, and fresh lemon juice.
Ingreadient :
- 1½ cups (135 g) almond flour or almond meal
- ½ cup (79 g) semolina flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature, or ¾ cup olive oil
- 1 cup plus 2 tablespoons (243 g) sugar
- 1 teaspoon finely grated lemon zest
- 3 large eggs, beaten to blend
- 2 tablespoons fresh lemon juice
Direction :
- Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
- Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
- Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.
