The syrupy lemon olive oil semolina cake is a culinary masterpiece that combines lemons’ vibrant tanginess with olive oil’s smooth richness. Its golden hues and sweet fragrance captivate the senses, while the unexpected musical performance adds an enchanting touch. As the chef shares the recipe, the secret to its extraordinary flavors is unveiled, inspiring a journey of creativity. This cake is a culinary treasure, whether enjoyed alone or with delightful accompaniments!
In the bustling city of Columbus, Ohio, a humble Middle Eastern restaurant stood as a hidden gem, beckoning customers with promises of delectable flavors and enticing aromas. On a fateful afternoon, I was accompanied by a client, entering the restaurant for a business lunch that would take an unexpectedly delightful turn.
As we settled into our seats, perusing the menu filled with exotic culinary delights, our eyes fell upon a dish that would soon capture our imaginations. It was a syrupy lemon olive oil semolina cake, rumored to be a masterpiece that married the vibrant tanginess of lemons with the smooth richness of olive oil. Therefore, we wasted no time placing an order, eagerly awaiting the arrival of this intriguing dessert.
Moments later, our anticipation was rewarded as the waiter gracefully presented the cake. Its golden hues glistened under the gentle illumination of the restaurant, and the air was momentarily filled with the sweet fragrance of citrus. Moreover, with each bite, the cake unfolded a symphony of flavors on our palates – a harmonious blend of zesty lemon and the subtle undertones of olive oil. It was a dessert that left an indelible mark on our taste buds.
But an unexpected event unfolded within the restaurant’s walls amidst our enjoyment. As we savored the cake, a waitress spontaneously burst into song, her melodic voice soaring through the air, captivating all present. The restaurant, once alive with the clinking of cutlery and the hum of conversations, fell into a hushed reverence, united by the magic of music and the serendipity of the moment.
Enchanted by this unexpected turn of events, I seized the opportunity to approach the chef, whose culinary prowess had left an indelible impression on us. With a sense of daring, I humbly requested the semolina cake recipe. The chef considered my request and, to my surprise, agreed to share his treasured recipe.
And so, the secret to this extraordinary dessert was revealed. The simple yet meticulously combined ingredients held the key to its captivating flavors. Lemons, freshly grated, release their vibrant zest. Extra virgin olive oil delicately infuses the cake with its distinctive essence. Caster sugar, four large eggs, milk, fine semolina, plain flour, and baking powder – each element is vital in crafting the perfect balance of texture and taste.
The semolina cake is a versatile dessert that can be enjoyed on its own or accompanied by various delightful accompaniments. Here are some suggestions to enhance your enjoyment of this delectable cake. For example:
Whipped Cream: A dollop of freshly whipped cream adds a luscious and creamy element to the cake. Its smooth and airy texture complements the citrus flavors beautifully.
Greek Yogurt: The tanginess of Greek yogurt provides a refreshing contrast to the sweetness of the cake. Its creamy, slightly tart profile creates a harmonious balance with the zesty lemon notes.
Fresh Berries: A vibrant assortment of fresh berries such as strawberries, raspberries, or blueberries adds color and a touch of natural sweetness. The juicy berries create a delightful textural contrast against the cake’s tender crumb.
Lemon Curd: For a tangy and decadent twist, serve the semolina cake with a generous spoonful of lemon curd. The creamy and citrusy curd amplifies the lemon flavors and adds a creamy richness to each bite.
Pistachios: Finely chopped or crushed pistachios sprinkled over the cake provide a delightful crunch and subtle nuttiness that complements the overall flavor profile. They add a touch of elegance and visual appeal as well.
Vanilla Ice Cream: To satisfy your cravings for a decadent dessert, pair the warm syrupy cake with a scoop of velvety vanilla ice cream. The contrasting temperatures and textures will delight your taste buds. The combination of warm and cold, tangy and creamy, is irresistible.
Remember, these serving suggestions are just a starting point, and you are encouraged to experiment and explore your creativity. Whether you enjoy the semolina cake or pair it with any of these accompaniments, the ultimate goal is to create a harmonious and delightful dessert experience that suits your preferences.
So, here is how I created the semolina cake at home.
Ingredients:
Cake Ingredients:
- Finely grated zest from 3 large lemons
- 150 ml (approximately ⅔ cup) of extra virgin olive oil (or sunflower oil)
- 175 g (about ¾ cup + 2 tablespoons) of caster sugar
- 4 large eggs
- 175 ml (around ⅔ cup + 1 tablespoon) of milk
- 200 g (roughly 1 + ¼ cups) of fine semolina
- 75 g (approximately ½ cup + 2 tablespoons) of plain flour
- 3 level teaspoons of baking powder
Syrup Ingredients:
- Juice extracted from 3 large lemons
- 200 g (equivalent to 1 cup) of sugar
- 2 tablespoons of honey
- Optional: Thinly sliced whole lemon (for garnish, if desired)
How to create a syrupy lemon olive oil semolina cake?
- Preheat your oven to 180°C (350°F) or gas mark 4. Grease approximately 10 mini brioche molds or mini loaf tins and dust them with flour. Alternatively, grease a 20cm square cake tin and line it with baking parchment.
- In a large bowl, whisk together the finely grated lemon zest, olive oil, caster sugar, and eggs until the mixture is smooth and well combined.
- Add the milk and semolina to the bowl and mix them in. Sift the flour and baking powder together, then add them to the bowl. Whisk everything together until the batter is smooth and free of lumps.
- Divide the batter evenly between the prepared tins, filling them about two-thirds full.
- Place the tins in the preheated oven. If you’re baking small cakes, bake them for approximately 25 minutes. For a single large cake, bake it for about 50 minutes. To check if the cakes are made, insert a skewer into the center of one; if it comes out clean, they are ready.
- While the cakes are baking, prepare the syrup. Take a measuring jug and pour the lemon juice into it. Add enough water to bring the total volume to 300ml (about 1 + ¼ cups).
- Transfer the liquid to a saucepan and add the sugar and honey. Gently heat the mixture, stirring occasionally, until the sugar completely dissolves. If you use lemon slices for garnish, add them to the pan and bring the mixture to a simmer. Allow it to simmer for approximately 20 minutes until the lemon slices have softened. If you’re not using the lemon slices, simmer the liquid for 5 minutes and remove it from the heat.
- Once the cakes are baked, place them on a wire rack, still in their tins. Pour a generous amount of the syrup over each cake, using about 3 tablespoons per cake. The cakes can absorb a significant amount of syrup, so don’t be afraid to be generous. Leave them in their tins until they have soaked up the syrup.
- Carefully turn out the cakes from their tins and place them on the wire rack to cool completely. If the small cakes have domed significantly, you can trim the excess to create a flat surface.
- For an added touch, decorate the cakes with the optional lemon slices before serving. Enjoy the semolina cakes as a delightful dessert!
In conclusion, as I think about the journey that brought me to discover the delicious syrupy lemon olive oil semolina cake, I’m reminded of the beauty and surprises in life. With its tasty flavors and captivating charm, this amazing dessert not only pleases my taste buds but also sparks my creativity and love for cooking. It shows that inspiration can come from basic ingredients, and sharing a meal can bring us closer. So, let’s enjoy culinary adventures, savor each bite with gratitude and curiosity, and create food stories together!
