INGREDIENTS
INGREDIENTS FOR THE CAKE BATTER:
zest of 3 lemons
150ml x Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
175g x castor sugar
4 x eggs
200g x fine semolina flour
75ml x Full Cream Fresh milk
100ml x buttermilk
75g x self-raising flour
INGREDIENTS FOR THE SYRUP:
3 x lemons, juiced
1¼ cup x water
1 x cup sugar
2tbs x honey
4 x springs rosemary
1 x lemon, thinly sliced
Method
METHOD FOR THE CAKE:
Preheat the oven to 1800C.
Grease about 10 mini loaf tins or mini brioche molds and dust with flour.
In a large mixing whisk together the zest, oil, sugar, eggs until smooth and pale in colour.
Add the semolina, milk and buttermilk and sift in the flour, mix until smooth with no lumps.
Divide the batter between the tins, fill them about two-thirds full.
Bake for 20-25minutes or until a skewer comes out clean.
METHOD FOR THE SYRUP:
While the cakes are in the oven prepare the syrup by all the ingredients except the lemon slices to a saucepan.
Heat gently until all the sugar has dissolved, add the lemon slices and bring to a simmer.
Simmer for about 20minutes until the lemons are soft.
When the cakes are done, loosen them slightly in their tins and pour a generous amount of syrup over each cake (about 3tbs per cake).
Leave in the tins until syrup has been absorbed then carefully turn out and place on a wire rack to cool. If you want the cakes to sit flat you can trim off the domes, garnish with the lemon slices and serve.
