Lemon Hazelnut Semolina Syrup Cakes

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12 Ingredients

Cakes

1 cup Lucky hazelnut or almond meal
60grams Lucky diced pistachios
120grams butter (softened to room temperature)
110grams caster sugar
1teaspoons lemon zest
2 eggs (lightly beaten)
1/3 cup semolina
1/2teaspoons baking powder
1/4teaspoons salt
1tablespoons lemon juice

Lemon Syrup

60milliliter lemon juice
1/4 cup caster sugar

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This lemon semolina cake recipe makes eight zesty mini cakes. With hazelnut meal in the batter and warm lemon syrup drizzled on top, they’re sure to be a hit.

Method

Step 1 of 7

Preheat oven 180°C (fan forced 160°C). Grease and line bases with baking paper in 8 x ½ cup muffin pans.

Step 2 of 7

Beat butter, sugar and lemon zest and beat until light and creamy. Add hazelnut meal and mix until combined. Add eggs gradually until well combined.

Step 3 of 7

Sift semolina, baking powder and salt over the mixture. Use a spatula to fold in with lemon juice.

Step 4 of 7

Divide mixture between the 8 muffin pans and top with pistachios and lightly press into mixture. Bake for 20 minutes or until a skewer inserted comes out clean.

Step 5 of 7

Make syrup while cakes are baking:

Step 6 of 7

Combine lemon juice and sugar together in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil over a medium heat, then reduce heat and simmer for 2 minutes. Remove from heat.

Step 7 of 7

Brush warm cakes liberally with syrup. Run a knife around the edges of the cakes while still warm to ensure easy removal when cool.

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