Cakes & Cupcakes
Semolina Mini Cakes with a Lemon Syrup
Originally published · Modified
These mini cakes are delicious, with a bright lemon flavour thanks to the syrup and the glaze.
I love baking cakes in mini brioche tins as it looks so much prettier than in a normal tin. Flipped upside down, it creates the perfect base for a dollop of whipped cream or a drizzle of glaze. That is exactly what I have done here with these semolina syrup cakes.
The semolina gives the cake an interesting texture, crumbly almost. The syrup which is soaked through it, however, adds to the moistness and brings a bright zing to the recipe. To make it look extra special, I like to add a lemon glaze made with icing sugar too. You can easily omit this if you prefer.
I bake these in mini brioche moulds because I enjoy the way it looks, but if you do not have brioche tins, a normal cupcake/muffin tin would work as well.
The recipe
Semolina Mini Cakes with a Lemon Syrup
adventureswithsugar.com/semolina-syrup-cakes/
Method
Method: semolina syrup cakes
- Preheat the oven and prepare the tins: Preheat the oven to 180˚ Celsius. Grease 12 muffin tins, or six mini brioche tins with butter and then lightly flour them. You can also use cupcake liners if you are using muffin tins.
- Cream the butter, oil and sugar: Place the butter, olive oil, sugar and lemon zest in a bowl and cream until light and fluffy, about three minutes.
- Add the egg yolks: Add in the egg yolks and continue to mix.
- Add the remaining ingredients: Add in the lemon juice, baking powder, salt, semolina and ground almonds and mix to combine.
- Fold in the egg whites: Lastly, whip the egg whites to stiff peaks and gently fold them into the mixture.
- Fill the tins and bake: Spoon into the muffin tins and bake for 25 – 30 minutes, or until a skewer inserted comes out clean.
Method: lemon syrup
- Make the syrup: Place the lemon juice, sugar and cinnamon stick into a pot and boil over medium heat, until the sugar has dissolved.
- Simmer: Continue to simmer for 3 more minutes.
- Soak the cakes: When the cakes come out of the oven, wait 15 minutes to release them from the tin, so they are loose in the tin. Then pour over the syrup and let it soak in for 5 minutes before unmoulding.
Method: lemon glaze
- Make the glaze: Place the icing sugar into a bowl and slowly add in the lemon juice until a thick glaze forms.
- Glaze the cakes: Spoon over the cooled, syrup-drenched cakes.
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