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Greek · Dessert
Semolina Almond Cake in Syrup
A tender, buttery semolina and almond cake with lemon zest, soaked while hot in a light lemon syrup so it turns moist and golden. Cut into diamonds and each topped with an almond.
- YieldServes 8
- Hands-on45 min
- Total3 h 4 min
- Difficulty
Ingredients
- 125 gunsalted butter, softened
- 170 gcaster sugar
- 1lemon, zest only, finely grated
- 3eggs
- 185 gfine semolina
- 150 gall-purpose flour
- 1 tbspbaking powder
- 125 mlwhole milk
- 80 galmonds, finely chopped and toasted
- 24blanched almonds, split, for decorating
Syrup
- 550 gsugar
- 750 mlwater
- 2 tbsplemon juice
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