Ottolenghi's Lemon-Semolina Almond Cake

8 INGREDIENTS • 8 STEPS • 1HR 20MINS

Ottolenghi's Lemon-Semolina Almond Cake

Recipe

5.0

1 rating

This cake is so incredibly moist, delicious, sweet, and lemony.

This cake is so incredibly moist, delicious, sweet, and lemony.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

1HR 20MINS

Total Time

$2.44

Cost Per Serving

Ingredients

Servings

4

us / metric

180 g

Almond Flour

or Almond Meal

85 g

Semolina Flour

1 tsp

Baking Powder

1/2 tsp

2 Tbsp

Unsalted Butter, room temperature

or Olive Oil

200 g

Granulated Sugar

1

Lemon, zested, juiced

1 tsp zest and 2 Tbsp juice per 4 servings

3

Large Eggs, beaten

Nutrition Per Serving

VIEW ALL

Calories

575

Fat

28.3 g

Protein

12.1 g

Carbs

75.0 g

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Grease a loaf pan and line with parchment paper.

step 3

Whisk together the Almond Flour (180 g), Semolina Flour (85 g), Baking Powder (1 tsp), and Kosher Salt (1/2 tsp) in a medium bowl to combine.

step 3 Whisk together the Almond Flour (180 g), Semolina Flour (85 g), Baking Powder (1 tsp), and Kosher Salt (1/2 tsp) in a medium bowl to combine.

step 4

Using an electric mixer on high speed, beat Unsalted Butter (2 Tbsp), Granulated Sugar (200 g), an additional 2 tablespoons of sugar, zest and juice from Lemon (1) until very light and fluffy, about 5 minutes.

step 4 Using an electric mixer on high speed, beat Unsalted Butter (2 Tbsp), Granulated Sugar (200 g), an additional 2 tablespoons of sugar, zest and juice from Lemon (1) until very light and fluffy, about 5 minutes.

step 5

With motor running, gradually add beaten Large Eggs (3) and beat until glossy, about 1 minute.

step 6

Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test, it should feel slightly springy when done.

step 6 Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test, it should feel slightly springy when done.

step 7

Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.

step 7 Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.

step 8

Serve and enjoy!

step 8 Serve and enjoy!

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