INGREDIENTS:

Makes one 20 cm ring cake

Cake

• 150 g butter
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 2 tsp finely grated lemon rind
• 1 1/2 cups finely ground semolina
• 1 cup ground almonds
• 1 1/2 tsp baking powder
• 1/4 cup milk

Lemon Syrup

• 1/2 cup lemon juice
• rinf of 1 lemon 
• 1/2 cup caster sugar

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush a deep, 20 cm baba tin with oil or melted butter. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well a tier each addition. Add the rind and beat until combined.

2. Transfer mixture to a large bowl. Using a metal spoon, fold in combined semolina, almonds and baking powder alternately with milk. Stir until smooth.

3. Spoon into prepared tin, smooth surface. Вакe for 45 minutes or until a skewer comes out clean when inserted in centre. Leave cake in tin 5 minutes, turn onto a serving plate. Brush syrup over top and sides of cake; cool and dust with sifted icing sugar.

4. To make Lemon Syrup: Combine juice, rind and sugar in a small pan. Stir over a medium heat without boiling until sugar dissolves. Bring to boil, reduce heat, simmer 5 minutes.

Download Printable Classic Semolina Lemon Syrup Cake (PDF)

https://drive.google.com/open?id=1Cj6y2xRrcOQliZ3hhlq6jsdKlg0WEGfz