Back in May I posted a recipe for a lovely Caraway seed cake from the book British Baking by Peyton & Byrne. This cake is from that same book and its texture is different from any cake I've ever made or tasted, it's very dense and crumbly, it's also very lemony and not too sweet.
I did like this cake, it's the perfect accompaniment to a cup of tea or coffee but I think it lacks something, maybe a sweet lemon syrup. I'll try that next time I make it to see whether that works.
This is the recipe as it appears in the book.
Lemon semolina cake
125g butter, softened
125g caster sugar
125g ground almonds
3 tablespoons milk
Zest and juice of 2 lemons
1/2 teaspoon vanilla extract
125g fine semolina flour
1 teaspoon baking powder
Preheat the oven to 170ºC/Gas Mark 3. Grease a 900g loaf tin and line it with baking paper.
Beat together the butter and sugar until pale and creamy. Add the ground almonds and mix well. Add the eggs one at a time, mixing in each egg before adding the next one. Add the milk and mix well, then add the lemon zest and juice and the vanilla extract.
Sift the flour and baking powder into the batter and mix until well combined.
Pour the batter into the tin and make sure it's evenly spread into the corners. Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10 minutes before turning out the cake.
Allow to cool completely and enjoy.