Lemon Semolina Cake
This cake relies heavily on a quality olive oil - so pick one that has a taste you really enjoy. The icing is super light and really tasty.
Ingredients:
6 large eggs (400g)
1½ cups (300g) granulated sugar
1 cup (250 mL) extra-virgin olive oil
1 cup (250 mL) 3.25% milk
Zest from 1 lemon
1 Tbsp (15 mL) fresh lemon juice
½ tsp (5 mL) pure vanilla extract
2½ cups (320g) all-purpose flour
½ cup (75 grams) semolina flour
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) coarse salt
Whipped Mascarpone Icing (recipe below)
Method:
Preheat oven to 350°F (180°C).
Grease and flour 2 - 9” round cake pans.
In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined.
Add oil in a slow, steady stream, whisking until combined.
Add milk in a slow, steady stream, whisking until combined.
Reduce mixer speed to low.
Whisk in lemon zest, juice and vanilla.
In a separate bowl, whisk together flours, baking powder, and salt.
Gradually add flour mixture to egg mixture, beating until combined.
Divide batter between prepared pans.
Bake until a cake tester comes out clean, 25 to 30 minutes.
Let cool in pans on wire racks for 5 minutes.
Remove from pans, and let cool completely on a wire rack.
Cut rounded tops off cakes and frost with whipped mascarpone icing.
Whipped Mascarpone Icing
Ingredients
1 cup (225 grams) mascarpone, chilled
1 cup (120 grams) icing sugar
2 cups (480 grams) 35% cream
Method:
In a stand mixer with the whisk attachment, whip mascarpone and confectioners’ sugar on medium until smooth. Reduce speed to low, and add cream in a slow steady stream, whisking until combined. Increase speed to medium-high, and whip until soft peaks form.
Makes 1 (9”) layer cake
Prep Time: 120 Minutes
Servings: 8
