Semolina-Lemon Syrup Cakes

By beach cook

Makes 12 Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

Ingredients

• Cakes
• 1 1/2 cps almond flour or almond meal
• 1/2 cup semolina flour
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup plus 2 Tbsp. sugar
• 1 tsp. finely grated lemon zest
• 3 large eggs, beaten to blend
• 2 Tbsp. fresh lemon juice
• Syrup
• 1 tsp. finely grated lemon zest
• 6 Tbsp. fresh lemon juice
• 1/3 cup sugar

Preparation

Step 1

Cakes, Preheat oven to 350°. Line the cups of a standard 12-cup 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.

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.

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.

Syrup, 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.

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.