Semolina–Lemon Syrup Cakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/yotam-ottolenghi
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
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
Instructions
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.
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.
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