Best 4 Soaked Lemon Semolina Cake Recipes

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Soaked lemon semolina cake is a delectable dessert that combines the bright, tangy flavor of lemons with the nutty sweetness of semolina flour. This moist and tender cake is perfect for any occasion, whether it's a simple afternoon snack or a special holiday gathering. With its vibrant yellow hue and delightful citrus aroma, this cake is sure to be a hit with everyone who tries it. Soaked lemon semolina cake is relatively easy to make, and it doesn't require any special ingredients or equipment. So grab your apron and get ready to whip up this delicious treat!

Let's cook with our recipes!

SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)



Semolina Cake Soaked With Lemon Syrup (Revani) image

A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesn't react with metal. Nick Malgieri.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 16 two-inch pieces

Number Of Ingredients 11

3 large eggs
1 cup sugar
1 1/2 cups coarse semolina or 1 1/2 cups cream of wheat
1 cup sour cream
1/2 teaspoon baking soda
1 tablespoon metaxa brandy
1 tablespoon finely grated orange zest
5 tablespoons butter, melted and cooled slightly
1 cup water
1 1/2 cups sugar
1/2 lemon

Steps:

  • Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
  • Set oven rack in the middle of the oven; preheat to 350°.
  • Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
  • Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
  • While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
  • Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
  • When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
  • Scrape the cake batter into the prepared pan; smooth the top.
  • Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
  • Cool the cake on a rack for 10 minutes.
  • While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
  • While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
  • After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
  • Cool completely.
  • Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
  • Only the first piece is difficult and may break slightly, the rest should come out easily.
  • Storage: keep the cake pan covered with plastic wrap at a cool room temperature.

Nutrition Facts : Calories 254.7, Fat 7.7, SaturatedFat 4.5, Cholesterol 55.5, Sodium 86.2, Carbohydrate 43.8, Fiber 0.8, Sugar 31.3, Protein 3.7

SOAKED LEMON SEMOLINA CAKE



Soaked Lemon Semolina Cake image

A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.

Provided by HeatherFeather

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

100 g caster sugar
3 tablespoons canola oil
2 lemons, zest finely grated
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

Steps:

  • Grease and flour a round 20 cm cake tin.
  • Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
  • Fold in the semolina, baking powder, nuts, and milk, mixing well.
  • Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
  • Let cake cool in pan 15 minutes.
  • While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
  • Add lemon juice and return to a rapid simmer, cooking for another few minutes.
  • Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
  • Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
  • (Taste and add a bit more sugar if the berries are very tart).
  • Serve cake warm, cut into wedges with the warm berries on top.

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)



Namoura (Syrup-Soaked Semolina Cake) image

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 20 to 24 pieces

Number Of Ingredients 9

2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract or rose water
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
3/4 cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup/29 grams slivered almonds

Steps:

  • In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
  • Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
  • Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
  • Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
  • Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams

SEMOLINA-LEMON SYRUP CAKES



Semolina-Lemon Syrup Cakes image

Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.

Provided by Yotam Ottolenghi

Categories     Bon Appétit     Dessert     Cake     Almond     Semolina     Lemon     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 small cakes

Number Of Ingredients 14

For the semolina-almond cakes:
1 1/2 cups almond flour or almond meal
1/2 cup semolina flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon finely grated lemon zest
3 large eggs, beaten to blend
2 tablespoons fresh lemon juice
For the lemon syrup:
1 teaspoon finely grated lemon zest
6 tablespoons fresh lemon juice
1/3 cup sugar

Steps:

  • Make the cakes:
  • Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk 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.
  • Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
  • Make the syrup:
  • Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
  • As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
  • Do Ahead
  • Cakes can be made 2 days ahead. Store airtight at room temperature.

Tips:

  • Use a fine semolina for a smooth and delicate cake.
  • Soak the semolina in milk or water for at least 30 minutes before using, this will help to soften it and make it more absorbent.
  • Be sure to use fresh lemon zest and juice for the best flavor.
  • If you don't have a lemon, you can substitute another citrus fruit, such as orange or grapefruit.
  • Add a tablespoon of poppy seeds or chopped nuts to the batter for a little extra texture and flavor.
  • Serve the cake warm or at room temperature, dusted with powdered sugar.

Conclusion:

This soaked lemon semolina cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate lemon flavor. It is also a good source of fiber and protein. So next time you are looking for a sweet treat, give this soaked lemon semolina cake a try!

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