Ottolenghi's Lemon-Semolina Almond Cake

Recipe

8 INGREDIENTS • 8 STEPS • 1HR 20MINS

Ottolenghi's Lemon-Semolina Almond Cake

5

1 rating

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

Ottolenghi's Lemon-Semolina Almond Cake

Save

Alexandra's Kitchen

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

http://www.alexandracooks.com/

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

1HR 20MINS

Total Time

$2.44

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 1/2 cups

Almond Flour

or Almond Meal

1/2 cup

Semolina Flour

1 tsp

Baking Powder

1/2 tsp

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

Farmhouse Eggs® Large Brown Eggs, beaten

Nutrition Per Serving

VIEW ALL

Calories

575

Fat

28.3 g

Protein

12.1 g

Carbs

75.0 g

Ottolenghi's Lemon-Semolina Almond Cake

Save

Alexandra's Kitchen

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

http://www.alexandracooks.com/

Cooking InstructionsHide images

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 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 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 Farmhouse Eggs® Large Brown 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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