Make this delicious, moist and tender semolina lime syrup cake that’s perfect for afternoon tea, and enjoy the citrus,tangy flavours of freshly squeezed limes and lemons made into a warm syrup and drizzled lavishly over the whole cake.
I’m going through a butter cake craze! Yay! I hate to say it, but I really do love butter, for better or for worse. I’ve been poring through my recipe book collection this past week for all sorts of buttery goodies to bake…like everyday! I decided on this semolina lime syrup cake. Here, the citrus flavours of freshly squeezed limes and lemons are made into a warm syrup and drizzled lavishly over the whole cake.
I thought the citrus twist would be very appetising, and indeed, it did not disappoint! What hits you when you first bite into it are the contrasting flavours of the sweet-sour glaze-like syrup – it really made me sit up and pay attention. It hits you like a delicious tangy jolt, awakening your tastebuds, then mellowing out as it blends into the milder buttery flavours of semolina and almonds.
I’ve never actually used semolina flour in my bakes, aside from making home-made pizza dough, but its texture when blended with that of lavish amounts of ground almonds in this cake really was a lovely surprise. If at first I was a little ambivalent as to whether I liked it, by my second and third servings, I was left without a doubt that I would bake this cake again and again.
So, how do I best describe this cake’s texture? It’s almost like biting into finely grated, moist coconut filling, like those you find in traditional Chinese coconut tarts sold in bakeries and confectionery shops here in Singapore. The traditional semolina cake is often served during special and festive occasions such as Deepavali, Hari Raya and Christmas. I actually found this recipe, not in a local cookbook but in a Western one, quite simply titled ‘The Essential Baking Cookbook’ (pictured in the background of the photographs in this post).