Moist Cake with Lemon-infused Semolino

Name: Moist Cake with Lemon-infused Semolino
Prep time: 15 min
Cook time: PT40-50M
Total time: PT40-50M
Yield: 8
Cuisine: European
Ingredients: 100g semolino (griesmeel); 150g caster sugar; 1 tsp vanilla extract; 1 tbsp poppy seeds; 650 ml milk; 50g butter; 4 eggs; 1 lemon, zest of whole lemon + juice of ½; icing sugar to dust the top

by Micaela Harrasser March 8, 2023

March 8, 2023

Yesterday was international Women’s day (8^th March), so I thought about sharing an easy, delicious recipe that would match nicely with the mimosa, the flower that symbolizes this day! Did you know that in 1946, two activists fighting for equality of women suggested to celebrate the first Women’s Day after the war by offering branches of mimosa to other women as a sign of respect and support? Since then it’s customary to gift a branch of this strong and beautiful flower to women on this day.

But back to the cake 😉 you could say that this cake is made in two parts: the first one is about cooking the semolina in the milk. Then, once you get a nice, thick paste, you slowly add all the other ingredients. It’s easy and quick to assemble, then you just place it in the oven and cook it until dry inside, about 40-50 minutes. Because of the eggs it turns out to be quite rich. The lemon and poppy seeds give it that delicate, fresh flavor that makes it impossible to stop eating it!

[ratings]

Moist Cake with Lemon-infused Semolino

Serves: 8 Prep Time: 15 min Cooking Time: 40-50 min 40-50 min Nutrition facts: 200 calories 20 grams fat

Ingredients

100g semolino (griesmeel)
150g caster sugar
1 tsp vanilla extract
1 tbsp poppy seeds
650 ml milk
50g butter
4 eggs
1 lemon, zest of whole lemon + juice of ½
icing sugar to dust the top

Instructions

Turn the oven to 170C.
Add the milk to a small pot and start heating on medium/low heat.
Add the semolina and mix well with a whisk or a spoon.
Add the lemon zest and juice and keep stirring.
Keep cooking until you get a thick paste. If you get lumps, use a whisk and mix vigorously to remove them.
Turn off the heat, add the sugar and butter and mix until the sugar is incorporated well and the butter is all melted and also mixed through.
Add the vanilla extract and the poppy seeds and mix.
Move onto a surface and let it cool for a few minutes.
Incorporate in the mixture 1 egg at time.
Transfer to a pre-oiled/buttered cake tin, and place in the middle of the oven.
Cook until ready (dry skewer test), about 40-50minutes.
Wait until it’s completely cooled down before removing from the cake tin, then cover with icing sugar.
Serve and enjoy!