Semolina lime syrup cake
A recipe from the Good Food collection.
Ingredients
150 g (5 oz) unsalted butter, softened
3/4 cup (185 g/6 oz) caster sugar
2 eggs, lightly beaten
2 teaspoons finely grated lime rind
1½ cups (185 g/6 oz) finely ground semolina
1 cup (95 g/3 oz) ground almonds
1½ teaspoons baking powder
1/4 cup (60 ml/2 oz) milk
Lime syrup
1/4 cup (60 ml/2 fl oz) lime juice
1/4 cup (60 ml/2 fl oz) lemon juice
1 teaspoon finely grated lime rind
1/2 cup (125 g/4 oz) caster sugar
Method
Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 23 cm (9 inch) fluted ring tin, dust it lightly with flour, then shake off any excess.
Step 2
Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Gradually add the egg, beating thoroughly after each addition. Beat in the lime rind, then transfer to a large bowl.
Step 3
Using a metal spoon, fold in the combined semolina, almonds and baking powder alternately with the milk. Stir until just combined and almost smooth.
Step 4
Spoon into the tin and smooth the surface. Bake for 45–50 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 5 minutes before turning out onto a serving plate.
Step 5
For the lime syrup, combine the juices, rind and sugar in a small saucepan. Stir over medium heat, without boiling, until the sugar has dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes. Cool slightly. Brush the warm syrup over the top and sides of the warmcake, then leave to cool.
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