This is another bake which came about because I wanted to use up something lurking in the back of the cupboard. This time it's a packet of semolina, getting very close to it's 'use by' date.
This recipe is a variation on Nigella's semolina cake which I've made a few times.
You need to make a syrup first - 250g granulated sugar. 150ml water and juice of a lemon. put sugar and water in a pan on low heat till sugar's dissolved then add the lemon juice and bring to boil and boil for 5 mins. Cool, then chill in fridge.
The cake - preheat oven 180C/gas 4 and grease a 24cm square tin.
It's an easy to cake to make as you use the all in one method, except for the whole almonds.
So, put 300g semolina, 150g caster sugar, 125g butter, 1 tspn baking powder, 2 eggs, 2 heaped tbspn natural yoghurt, 1/2 tspn cinnamon, 1/2 tspn almond extract in a bowl and beat together. Spoon into the cake tin and level the top.
Put 25 whole blanched almonds in 5 rows of 5 on the top of the batter and bake for 30 mins till golden.
Pour over the cold syrup whilst the cake is hot and cool in the tin.
Cut into 25 squares, with an almond on each piece.
A nice crunchy texture from the almonds and the syrup and a slightly dense sponge. The syrup also makes it moist and you get both the lemon and almond flavours mingling together.
This works well both as a cake and as a dessert with a dollop of crème fraiche or ice cream.