LEMON HAZELNUT SEMOLINA SYRUP CAKES
Preparation time – 20 minutes
Baking time – 20 minutes
120g butter, softened to room temperature
½ cup (110g) caster sugar
1 teaspoon lemon zest
1 cup (100g) Lucky™ hazelnut or almond meal
2 eggs, lightly beaten
1/3 cup (55g) semolina
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon lemon juice
1 x 60g packet Lucky™ diced pistachios
60ml lemon juice
¼ cup caster sugar
- Preheat oven 180°C (fan forced 160°C). Grease and line bases with baking paper in 8 x ½ cup muffin pans.
- Beat butter, sugar and lemon zest and beat until light and creamy. Add hazelnut meal and mix until combined. Add eggs gradually until well combined.
- Sift semolina, baking powder and salt over the mixture. Use a spatula to fold in with lemon juice.
- Divide mixture between the 8 muffin pans and top with pistachios and lightly press into mixture. Bake for 20 minutes or until a skewer inserted comes out clean.
Make syrup while cakes are baking:
Combine lemon juice and sugar together in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil over a medium heat, then reduce heat and simmer for 2 minutes. Remove from heat.
Brush warm cakes liberally with syrup. Run a knife around the edges of the cakes while still warm to ensure easy removal when cool.