Exquisite Syrup-Drenched Lemon, Olive Oil & Semolina Cakes: Your New Favorite Picnic Treat
Discover the delightful world of these mini lemon, olive oil, and semolina cakes – a truly irresistible treat perfect for any occasion, especially outdoor gatherings like picnics. I first whipped these up for a picnic last week, and they quickly became a favorite due to their effortless preparation and convenient portability. Since they aren’t adorned with delicate icing, these cakes can be easily transported in their baking tins or a sturdy tub without worry, making them ideal for adventures away from home.
What truly sets these cakes apart is their vibrant character. The meticulous combination of fragrant lemon zest and fine semolina flour imparts a beautiful, sunny yellow hue that is as appealing to the eyes as it is to the palate. But the real magic happens post-baking: a generous drenching in a homemade syrup. This soaking process is crucial, infusing each bite with an intense lemon flavor that invigorates the senses and ensures the cakes remain incredibly moist and delightfully soft. Far from being an afterthought, the syrup is the heart of their deliciousness, transforming simple cakes into a truly memorable dessert.
The Secret to Their Unmatched Moisture: Semolina and Syrup
You might initially be surprised by the generous amount of syrup this recipe calls for, but trust me, it’s not an exaggeration. Semolina, a key ingredient, is renowned for its remarkable ability to absorb liquids. This unique property allows these cakes to soak up an impressive quantity of syrup, far more than a typical flour-based cake might. It’s imperative not to hold back when it comes to the soaking process; this step is where the cakes truly develop their profound lemon flavor and achieve their signature luscious, moist texture. Without this thorough drenching, the semolina cakes would likely lean towards a drier consistency, losing much of their charm. The syrup isn’t just about moisture; it’s a flavor bomb, amplifying the lemon notes and creating a truly indulgent experience.
Embracing Olive Oil’s Subtle Charm (or Opting for an Alternative)
The inclusion of olive oil in this recipe might raise an eyebrow for some, but its role is quite nuanced and contributes significantly to the cake’s overall profile. Rather than imparting an overpowering “olive” taste, extra virgin olive oil introduces a delicate hint of peppery earthiness that beautifully complements the bright lemon. It adds a certain depth and sophistication without competing with the primary flavors. For those who, like me, appreciate a slightly healthier perception in their treats, olive oil certainly lends that feeling. However, if olive oil isn’t your preference or readily available, feel free to substitute it with sunflower oil. The cakes will still be wonderfully delicious and won’t suffer from this simple swap, maintaining their delightful texture and lemony goodness.
The Optional, Yet Recommended, Candied Lemon Slices
While entirely optional, I highly recommend including the candied lemon slices as a garnish. Given that these cakes are otherwise un-decorated, these translucent, glistening slices add a touch of elegance and visual interest, making them significantly prettier and more intriguing to serve. Beyond their aesthetic appeal, they also offer a pleasant, chewy texture and an intensified burst of concentrated lemon flavor with each bite. What’s more, incorporating them into the recipe adds virtually no extra effort, as they are simply cooked directly in the very same syrup you’re already preparing for soaking the cakes. This clever integration makes them a hassle-free addition that elevates both the look and taste of your finished dessert.
Baking Versatility: From Mini Treats to a Grand Cake
One of the beauties of this recipe is its adaptability to various baking vessels. I personally used a mix of mini brioche moulds and small pudding tins, which yielded about ten decently sized, individually portioned cakes. Each was slightly larger than a standard cupcake, making them perfectly satisfying single servings. However, don’t feel limited by these options. You can easily bake the entire batter as one magnificent large cake in a 20cm (8-inch) square tin. For those who prefer smaller, more uniform portions, a muffin tray is also an excellent choice, in which case I estimate the recipe will produce approximately 15 cakes. When using a muffin tray, remember to fill each cup about two-thirds full and adjust the baking time slightly downwards, as smaller cakes will cook faster. Always test with a skewer to ensure they are baked through.
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Syrupy Lemon, Olive Oil & Semolina Cakes
Ingredients
Cakes:
- finely grated zest of 3 large lemons
- 150 ml (scant ⅔ cup) extra virgin olive oil (or sunflower oil)
- 175 g (¾ cup + 2tbsp) caster sugar
- 4 large eggs
- 175 ml (⅔ cup + 1tbsp) milk
- 200 g (1 + ¼ cups) fine semolina
- 75 g (½ cup + 2tbsp) plain flour
- 3 level tsp baking powder
Syrup:
- juice of 3 large lemons
- 200 g (1 cup) sugar
- 2 tbsp honey
- 1 whole lemon , very thinly sliced (optional)
Instructions
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Preheat the oven to 180C/350F/gas mark 4. Grease about 10 mini brioche moulds or mini loaf tins and dust with flour. Or grease a 20cm square cake tin and line with baking parchment.
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In a large bowl, whisk together the lemon zest, olive oil, caster sugar and eggs until smooth. Mix in the milk and semolina then sift together the flour and baking powder and whisk in until smooth. Divide the mixture between the tins, filling them two-thirds full.
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Bake for about 25 minutes for small cakes, or 50 minutes for one large one, until a skewer inserted into the centre comes out clean.
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While the cakes are baking make the syrup. Put the lemon juice in a measuring jug and add enough water to make it up to 300ml (1 + ¼ cups). Pour the liquid into a saucepan and add the sugar and honey, heat gently until the sugar has dissolved then add the lemon slices if using and bring up to a simmer. Simmer for about 20 minutes until the lemon has softened. If you aren’t using the lemon then just simmer the liquid for 5 minutes then remove from the heat.
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When the cakes are baked, place them in their tins on a wire rack; pour a generous amount of the syrup over each cake – I used about 3tbsp per cake; they can take quite a lot. Leave in their tins until they have absorbed the syrup then carefully turn out and place on the wire rack to cool. The small cakes have a tendency to ‘dome’ quite a lot, so if you want then to sit flat you can trim off the dome. Decorate with the lemon slices before serving.
Notes
Why These Lemon, Olive Oil & Semolina Cakes Are a Must-Try
These cakes aren’t just another dessert; they are a culinary experience that combines ease of preparation with sophisticated flavors and a uniquely satisfying texture. Here’s why they deserve a spot in your baking repertoire:
- Effortless Elegance: Despite their impressive taste and appearance, these cakes are remarkably simple to make, requiring minimal fuss and basic ingredients.
- Unforgettable Moisture: Thanks to the semolina’s absorbency and the generous syrup drench, these cakes achieve a level of moisture that is truly exceptional, ensuring every bite is succulent and never dry.
- Bright & Zesty Flavor: The combination of fresh lemon zest in the batter and lemon juice in the syrup creates a vibrant, intense lemon flavor that is both refreshing and comforting.
- Unique Texture: Semolina flour gives these cakes a slightly coarser, yet tender crumb that is distinct from traditional flour cakes, providing a pleasant chewiness.
- Picnic & Travel Friendly: Their sturdy, un-iced nature makes them perfect for transporting to picnics, potlucks, or simply enjoying on the go.
- Versatile Serving: Whether served warm with a dollop of crème fraîche or cool as a standalone treat, they adapt beautifully to different occasions and accompaniments.
Tips for Achieving Perfect Lemon Semolina Cakes
To ensure your lemon, olive oil, and semolina cakes turn out perfectly every time, keep these helpful tips in mind:
- Zest Wisely: When zesting your lemons, be sure to only get the bright yellow part of the peel, avoiding the bitter white pith underneath. This will give you the purest lemon flavor.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them combine more smoothly with the other ingredients, leading to a more uniform batter and a better-textured cake.
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, resulting in a tougher cake.
- Syrup is Key: As emphasized, don’t skimp on the syrup. The semolina needs it to become wonderfully moist. Pouring it over the cakes while they are still warm helps them absorb the liquid more effectively.
- Cooling Patience: Allow the cakes to cool completely in their tins after soaking. This gives them time to fully absorb the syrup and set properly, making them easier to handle.
- Trimming the Dome: If your mini cakes dome significantly, feel free to trim the tops flat once cooled. This makes them sit nicely and can be aesthetically pleasing, especially if you plan to garnish them.
Storage and Serving Suggestions
These syrupy lemon cakes are wonderfully versatile and can be enjoyed in various ways. For optimal freshness, store them in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for longer storage; simply wrap individual cakes tightly in plastic wrap and then foil, and thaw at room temperature before serving.
Beyond being a perfect picnic companion, these cakes make an excellent dessert or afternoon tea treat. Serve them simply on their own to let their bright lemon flavor shine. For an added touch of indulgence, pair them with a dollop of Greek yogurt, crème fraîche, or whipped cream. A scattering of fresh berries like raspberries or blueberries can add a beautiful color contrast and an extra layer of freshness. A light dusting of powdered sugar just before serving can also enhance their presentation.
Whether you’re planning a casual outdoor meal or simply craving a taste of sunshine, these lemon, olive oil, and semolina cakes are sure to impress with their ease, flavor, and irresistible moisture. Give them a try and discover your new favorite citrus dessert!
I am sharing these with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday, Foodie FriDIY, Foodie Friends Friday and Friday Features