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Lemon Semolina Olive Pride cake

Lemon Semolina Olive Pride cake

Lemon Semolina Olive Pride cake

Cake batter
Zest of 3 lemons
150ml Olive Pride Blend
175g castor sugar
4 eggs
200g fine semolina flour
75ml milk
100ml buttermilk
75g self -raising flour

3 lemons, juiced
1 + ¼ cup water
1 cup sugar
2Tbsp honey
4 sprigs rosemary
1 lemon, thinly sliced

For the cake
Preheat the oven to 180C. Grease about 10 mini loaf tins or mini brioche moulds and dust with flour. In a large mixing whisk together the zest, oil, sugar, eggs until smooth and pale in colour. Add the semolina, milk and buttermilk and sift in the flour, mix until smooth with no lumps. Divide the batter between the tins, fill them about two-thirds full.
Bake for 20-25 minutes or until a skewer comes out clean.

For the syrup
While the cakes are in the oven prepare the syrup by all the ingredients except the lemon slices to a saucepan. Heat gently until all the sugar has dissolved, add the lemon slices and bring to a simmer. Simmer for about 20 minutes until the lemons are soft.
When the cakes are done loosen them slightly in their tins and pour a generous amount of syrup over each cake (about 3Tbsp per cake). Leave in the tins until syrup has been absorbed then carefully turn out and place on a wire rack to cool.
If you want the cakes to sit flat you can trim off the domes, garnish with the lemon slices and serve.

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