Lemon Semolina Honey Cake
This lemon semolina olive oil cake is sweet and dense with the perfect crumble! Served with honey, it makes for a great cake with your morning coffee.
Servings: 6 people
Equipment
Ingredients
- Lemon Zest from 2 lemons
- 1 cup Granulated Sugar
- 3 tablespoon Ground Almonds
- ¾ cup All-Purpose Flour
- ½ cup Fine Yellow Semolina
- 1 teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- 3 Eggs
- ½ cup Full-Fat Greek Yogurt or sour cream
- ½ cup Olive Oil extra virgin
- ¼ cup Warmed Honey For Glaze
Instructions
- Pre-heat oven to 350°C. Prepare the pan by spraying it with neutral oil and lining the bottom of the pan with a round parchment sheet.
- In a large mixing bowl, combine sugar and lemon zest together by incorporating the zest with sugar with your fingers. Add the rest of the dry ingredients.
- In a separate medium bowl, combine all the wet ingredients, except honey, and whisk them together.
- Add the wet ingredients to the dry and mix until well combined.
- Pour batter into the prepared baking pan and use a spatula to smooth the top.
- Bake in the oven for 25-30 minutes or until the toothpick comes out clean.
- Remove from the oven and allow to slightly cool before removing the cake from the pan.
- Before serving, poke the cake with a toothpick and pour over the warmed honey. Use a spoon to spread the honey over the cake.
- Serve with tea or coffee and enjoy!
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