Soaked Lemon Semolina Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 grease and flour a round 20 cm cake tin.
• 2 combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• 3 fold in the semolina, baking powder, nuts, and milk, mixing well.
• 4 pour into the prepared pan and bake in a preheated 160c oven for 30-35 minutes or until just set and golden.
• 5 let cake cool in pan 15 minutes.
• 6 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.
• 7 add lemon juice and return to a rapid simmer, cooking for another few minutes.
• 8 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.
• 9 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.
• 10 (taste and add a bit more sugar if the berries are very tart).
• 11 serve cake warm, cut into wedges with the warm berries on top.