Ottolenghi’s Lemon-Semolina Almond Cake

Ottolenghi’s Lemon-Semolina Almond Cake

  • Serves: 1 loaf
  • Prepare: 20 mins
  • Cook Time: 60 mins
  • TotalTime:
Ottolenghi’s Lemon-Semolina Almond Cake

Ottolenghi’s Lemon-Semolina Almond Cake

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 tsp Lemon, zest
  • Refrigerated

    • 3 Eggs, large
  • Condiments

    • 2 tbsp Lemon juice, fresh
  • Baking & Spices

    • 1 1/2 cups Almond flour or almond meal
    • 1 tsp Baking powder
    • 1/2 tsp Kosher salt
    • 1/2 cup Semolina flour
    • 1 1/8 cup Sugar
  • Dairy

    • 3/4 cup Butter, unsalted

Found on

Description

A food blog with mostly simple, sometimes fussy, always seasonal recipes.

Adapted from this Bon Appetit recipe Check out the original recipe if you feel like making the syrup, but I dont think the syrup is necessary — the cake is so delicious as is. I increased the baking powder by ¼ teaspoon because I used a loaf pan. This might not be necessary if you use a muffin tin. As noted in the post, Ive made the cake three times now, once with butter, once with olive oil, and once with grapeseed oil. The difference is subtle: the oil makes the cake a little moister, the butter a little richer. Olive oil was preferable to grapeseed flavor-wise. In a tasted test with friends, the cake made with oil was preferable, but as I noted, Im slightly partial to the butter.

Directions

  • Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the 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. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
  • Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.
  • Serves: 1 loaf
  • Prepare: 20 mins
  • Cook Time: 60 mins
  • TotalTime:
alexandracooks.com

alexandracooks.com

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Title:

Ottolenghi's Lemon-Semolina Cake - Alexandra's Kitchen

Descrition:

The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe-testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup...

Ottolenghi’s Lemon-Semolina Almond Cake

  • Produce

    • 1 tsp Lemon, zest
  • Refrigerated

    • 3 Eggs, large
  • Condiments

    • 2 tbsp Lemon juice, fresh
  • Baking & Spices

    • 1 1/2 cups Almond flour or almond meal
    • 1 tsp Baking powder
    • 1/2 tsp Kosher salt
    • 1/2 cup Semolina flour
    • 1 1/8 cup Sugar
  • Dairy

    • 3/4 cup Butter, unsalted

The first person this recipe

alexandracooks.com

alexandracooks.com

140 3

Found on alexandracooks.com

Alexandra's Kitchen

Ottolenghi's Lemon-Semolina Cake - Alexandra's Kitchen

The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe-testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup...