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)
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My dinner party guests always go nuts over this dish.
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