Lemon Semolina Cake

I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
  • Fold in the semolina, baking powder, ground almond and milk, mixing well.
  • Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
  • Let cake cool in pan.
  • While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
  • Add lemon juice and return to a rapid simmer, cooking for another few minutes.
  • Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.
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"I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar."
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  1. Wish my name is She
    I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.
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