Lemon Semolina Cake

It's spring and the lemon tree is on a roll! We've had several batches of fresh citrus goodness so far, and the tree is still flowering.

This cake was for someone from work who resigned. As part of a 'farewell', the team would have afternoon tea, the immediate superior of whoever is leaving gives a little speech, hands over a giant card signed by everyone, and a little gift purchased through a collection (hat passed around as part of the card).

The farewell gigs have been happening a lot quite lately, so I have been a busy baker. Well, that, and birthdays!

To make best use of fresh available produce, I baked a lemon cake, made a little different by using semolina for texture. I also candied some lemon slices as garnish.

Lemon Semolina Cake

1 1/2 cups self raising flour
2/3 cup coarse semolina
125g softened butter
zest of 1 lemon
1 cup caster sugar
2 eggs
1/2 cup milk or buttermilk

Lemon Syrup
2 small lemons, sliced thinly, crosswise
1 cup sugar
1/2 cup lemon juice

Pre-heat oven to 180C. Grease and line a baking tin of your choice (I used a springform cake pan).
Beat butter, sugar and lemon zest until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Fold in semolina, flour and milk
Pour mixture into prepared tin and bake for around 45 minutes or until a skewer inserted in the center comes out clean.

Meanwhile, make the lemon syrup by combining ingredients together and bring to a boil. I added sliced lemons but remembered that this could turn out bitter, so you can leave these lemons out (these turned out quite nice though, a good balance of citrusy sweet with a little bitter aftertaste).

Alternatively, prepare candied lemons by putting sliced lemons in a small saucepan and cover with cold water, bring to a boil, discard water and repeat the process 3 times. This takes the 'bitterness' away from the citrus peel. After the 3rd boil, add 1 cup water and 1 cup sugar, bring to a boil, then reduce heat into a gentle simmer until the lemon slices are translucent.

Turn cake out into a plate and poke holes into the surface. Pour a generous amount of the lemon syrup on top, and let it seep through the holes. Garnish as you see fit.

this one had rosemary flowers too 

The cake was a winner. So was our former colleague, who finally escaped the bitterness of the workplace - however, he might have felt he was boiled more than 3 times! :)