Best 3 Soaked Lemon Semolina Cake Recipes

Indulge in the delightful harmony of flavors and textures with this exquisite soaked lemon semolina cake. This traditional Middle Eastern dessert, also known as Harissa, is a symphony of sweet, tangy, and nutty notes, perfectly complemented by a tender and moist crumb. The unique soaking process of the semolina adds an extra layer of richness and depth, making each bite an unforgettable experience. This article presents a collection of carefully curated recipes that capture the essence of this classic cake. From the authentic Lebanese recipe with its aromatic blend of spices to the contemporary version infused with the vibrant flavors of orange zest, these recipes offer a culinary journey through the diverse interpretations of soaked lemon semolina cake. Whether you're a seasoned baker or just starting your culinary adventures, these recipes provide clear instructions and helpful tips to guide you towards a successful and delicious outcome.

Check out the recipes below so you can choose the best recipe for yourself!

SEMOLINA-LEMON SYRUP CAKES

Semolina-Lemon Syrup Cakes image

Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.

Provided by Yotam Ottolenghi

Categories Bon Appétit Dessert Cake Almond Semolina Lemon Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 small cakes

Number Of Ingredients 14

Ingredients

For the semolina-almond cakes:
1 1/2 cups almond flour or almond meal
1/2 cup semolina flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon finely grated lemon zest
3 large eggs, beaten to blend
2 tablespoons fresh lemon juice
For the lemon syrup:
1 teaspoon finely grated lemon zest
6 tablespoons fresh lemon juice
1/3 cup sugar

Steps:

Make the cakes:
Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
Make the syrup:
Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
Do Ahead
Cakes can be made 2 days ahead. Store airtight at room temperature.

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)

Namoura (Syrup-Soaked Semolina Cake) image

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Provided by Tejal Rao

Categories cakes, dessert

Time 1h

Yield 20 to 24 pieces

Number Of Ingredients 9

Ingredients

2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract or rose water
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
3/4 cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup/29 grams slivered almonds

Steps:

In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams

SOAKED LEMON SEMOLINA CAKE

Soaked Lemon Semolina Cake image

A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.

Provided by HeatherFeather

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

100 g caster sugar
3 tablespoons canola oil
2 lemons, zest finely grated
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

Steps:

Grease and flour a round 20 cm cake tin.
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, nuts, and milk, mixing well.
Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
Let cake cool in pan 15 minutes.
While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
(Taste and add a bit more sugar if the berries are very tart).
Serve cake warm, cut into wedges with the warm berries on top.

Tips:

For a more intense lemon flavor, use Meyer lemons or a combination of regular lemons and Meyer lemons.
If you don't have time to soak the semolina overnight, you can soak it for at least 30 minutes.
Be sure to use a baking pan that is at least 9 inches in diameter, or the cake will be too thick and may not cook evenly.
If you don't have a food processor, you can grate the lemon zest and chop the almonds by hand.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.

Conclusion:

This soaked lemon semolina cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate lemon flavor. The semolina adds a nice texture and nutty flavor to the cake. This cake is sure to be a hit with your family and friends.