Ottolenghi's Lemon-Semolina Almond Cake

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Almond Flour

or Almond Meal

1/2 cup

Semolina Flour

1 tsp

Baking Powder

1/2 tsp

Kosher Salt

2 Tbsp

Unsalted Butter , room temperature

or Olive Oil

1 cup

Granulated Sugar

1

Lemon , zested, juiced

1 tsp zest and 2 Tbsp juice per 4 servings

3

Large Eggs , beaten

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 (1 1/2 cups) , Semolina Flour (1/2 cup) , 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 (1 cup) , 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 7

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

Step 8

Serve and enjoy!