Lemon semolina cake with spicy raisin syrup

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CAKE
  • 190
    ml
    milk
  • 220
    ml
    semolina
  • 3
    extra-;large eggs, separated
  • 130
    ml
    castor sugar
  • 1
    lemon, grated rind
  • 100
    g
    butter, melted
  • 100
    ml
    self-;raising flour
  • pinch salt
  • SPICY RAISIN SYRUP
  • 130
    ml
    castor sugar
  • 125
    ml
    sherry
  • 2
    lemons, juice
  • 2
    cinnamon sticks
  • 60
    ml
    seedless raisins
 

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.
 

Read more on: bake  |  fruit
 

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