Photography by Ben Dearnley
Ingredients:
(serves 10)
- 125g unsalted butter, softened
- 2 tsp finely grated lemon rind
- 1 cup sugar
- 3 eggs
- ½ cup semolina
- 1 cup self-raising flour, sifted OR plain flour with 1 tsp baking powder
Lemon syrup:
- ¼ cup icing sugar
- ½ cup lemon juice, strained
- ½ cup water
Method:
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) spring form cake pan.
- Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina and flour.
- Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, make lemon syrup: mix sugar, lemon juice and ½ cup cold water stirring, until sugar has dissolved. Pour the syrup over baked cake. Stand for 15 minutes. Turn out on to a plate. Serve with lemon or fruity yoghurt.
Notes: Semolina is the heart of the durum wheat kernel, separated during processing. Most good-quality pasta, gnocchi and couscous is made from semolina. It’s also popular for puddings, cakes, porridge, pancakes and desserts. This is Dairy Free recipe!