Name: Lemon semolina cake with spicy raisin syrup
Yield: 0 serving
Cuisine: Bake
Ingredients: 190.00 ml milk; 220.00 ml semolina; 3.00 eggs extra-large, separated; 130.00 ml castor sugar; 1.00 lemon zest only; 100.00 g butter melted; 100.00 ml flour self-raising; salt pinch; 130.00 ml castor sugar; 125.00 ml sherry; 2.00 lemon juice only; 2.00 cinnamon stick; 60.00 ml raisins seedless

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Ingredients (13)

CAKE

190.00 ml	milk
220.00 ml	semolina
3.00	eggs — extra-large, separated
130.00 ml	castor sugar
1.00	lemon — zest only
100.00 g	butter — melted
100.00 ml	flour — self-raising
	salt — pinch

SPICY RAISIN SYRUP

130.00 ml	castor sugar
125.00 ml	sherry
2.00	lemon — juice only
2.00	cinnamon — stick
60.00 ml	raisins — seedless

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Method:

Preheat the oven to 180 °C and spray a 20 cm cake tin with non-stick spray or butter lightly.
Mix the milk and semolina and leave for 30 minutes. Beat the egg yolks, sugar and lemon rind together until thick and pale yellow.
Add the melted butter and beat until well blended. Add the egg yolk mixture and self-raising flour to the semolina and milk mixture and mix well.
Beat the egg whites until soft peaks are formed. Fold one third of the egg whites into the semolina mixture. Fold in the remaining egg whites and turn the batter into the prepared cake tin.
Bake for 45 minutes or until a testing skewer comes out clean. Leave for five minutes before turning out.
SPICY RAISIN SYRUP: Place the castor sugar, sherry, juice and cinnamon sticks in a fairly small saucepan and stir over low heat until the sugar has dissolved. Increase the temperature and simmer slowly for five minutes. Remove from the stove plate and add the raisins. Leave for a few minutes, remove cinnamon sticks and pour over the hot cake.
Cool, slice and serve.
Makes a medium cake.