Semolina-Lemon Syrup Cakes

Recipe source: Bon Appetit | April 2016 Note: Beating the butter and sugar thoroughly gives these mini cakes lift, but they will still be moist and marzipan-y in the center.
Photo by Pamela M.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from epicurious.com

Ingredients

  • 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

Directions

Make the cakes: 1. 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. 2. 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. 
 3. 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: 1. 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. 2. 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.

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