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Home - Cake

Published: Jun 8, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

Lemon and Lavender Semolina Cake

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lemon lavender semolina cake with olive oil and almond

I am trying to take a minor break from ice cream and popsicles so we can get a chance to eat our way through what is in the freezer. It is literally a huge struggle to open and close that thing because of all the ice cream that is in there. Everyone who stops by the house gets a bowl of ice cream to-go.

olive oil lemon lavender semolina cake

Lately I’ve been craving something that has a different sort of texture and will fill me up without that weighing feeling you can sometimes get if you eat too much ice cream. I decided to try out a semolina cake. I see them everywhere on pinterest and wanted to create my own version. The classic pairing of lemon and lavender seemed to be a wonderful way to celebrate the season. I’ve seen semolina cakes soaked in syrup, or simply dusted with powdered sugar, and I decided to go with the latter because I wanted something that was really simple that you can throw together last minute and enjoy with family or friends.

lemon olive oil semolina cake with lavender

I am obsessed with the texture in this cake. It has a heartier crumb from the almond and semolina. The semolina also helps give the cake a wonderful crunch all around the edges. The cake is moist, and has a bright burst of citrus flavor which is complemented by the floral notes of the olive oil and lavender. I have a feeling I’m going to be making this lemon and lavender semolina cake over and over this summer with different types of citrus, nuts, and other flavors. It just goes so well with a refreshing iced green tea and a warm summer day.

lemon and lavender semolina cake with extra virgin olive oil

Recipe Card

lemon lavender semolina cake with olive oil and almond

Lemon and Lavender Semolina Cake

Amanda Powell
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Servings 1 cake
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Ingredients
  

  • 1 ½ cups semolina flour
  • ½ cup almond flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup extra virgin olive oil
  • ⅘ cup sugar
  • Zest and juice of two lemons
  • 1 ½ tablespoons lavender lightly ground
  • 3 large eggs room temperature
  • Powdered sugar for dusting
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Instructions
 

  • Preheat the oven to 350 degrees F. Grease and flour a 9 inch round baking pan.
  • In a large bowl, mix together the semolina, almond flour, baking powder, and salt. Whisk to combine.
  • In a separate bowl, mix together the oil, sugar, lemon zest and juice, lavender, and eggs. Beat well.
  • Mix the wet ingredients into the dry ingredients and mix until just combined.
  • Pour into the baking pan and bake for approximately 30 – 35 minutes, or until a toothpick comes out clean when inserted through the middle of the cake.
  • Allow the cake to cool in the pan for about 15 minutes before attempting to remove the cake. Transfer to a wire rack and cool completely. Dust with powdered sugar to serve.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

 

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Ari says

    August 25, 2016 at 10:03 am

    What does tablespoons of lavender mean? Lavender is a plant... I have in my garden...

    Reply
    • Amanda says

      August 25, 2016 at 10:25 am

      A tablespoon of the lavender buds. I used culinary grade dried lavender so I imagine that fresh lavender may be more potent. You may want to start with half that amount (1/2 tablespoon of lavender buds) and see how it tastes from there.

      Reply
  2. Richa says

    July 24, 2015 at 10:58 am

    I've never had semolina cake before, and it looks as easy as baking a regular cake. I'm going to try and get my hands on almond flour, but just in case I can't find some, can I substitute with something else?

    Reply
    • Amanda says

      July 24, 2015 at 11:06 am

      You sure can!! You can grind up blanched almonds (using a blender or food processor, just be sure not to blend too much otherwise you'll end up with almond butter!) or you can try hazelnut flour, coconut flour, or even just regular all purpose or whole wheat flour in a real pinch. I do know someone who made their own pistachio flour by grind it up and using it in its place. The cake turned out an interesting light green color which was really fun!

      Reply
  3. Joanne Bruno says

    June 14, 2015 at 10:16 pm

    Semolina flour is definitely WAY underrated. I love the texture and the flavor! And the lemon lavender combo feels so light and summery.

    Reply
  4. Kennedy Cole@ KCole's Creative Corner says

    June 09, 2015 at 10:37 am

    Hello! I love your blog. The photographs and content are amazing. I recently made a cooking blog that may appeal to you. I would really appreciate it if you would check it out! https://kcolescreativecorner.com
    Thank you!

    Reply
  5. Amanda says

    June 09, 2015 at 1:57 am

    This cake looks perfect! Amazing texture!

    Reply
  6. Mireille says

    June 09, 2015 at 1:53 am

    love the taste of lavender - this is right up my alley

    Reply
  7. Christina @ Bake with Christina says

    June 08, 2015 at 6:39 pm

    What a beautiful cake! And I love the combo of lemon and lavender - yummy!! Pinned 🙂

    Reply
  8. Beeta @ Mon Petit Four says

    June 08, 2015 at 2:36 pm

    What a lovely combo! We were both on the lavender kick as I just shared a lavender recipe too 🙂 I love semolina cakes because of the lightness you describe, and also the numerous variations of it that you can make. The citrus and lavender combo sounds perfect - beautiful cake, Amanda!

    Reply
  9. Medha @ Whisk & Shout says

    June 08, 2015 at 9:59 am

    This looks lovely! Obsessed with the lemon/lavender combo and the use of semolina here 🙂

    Reply
5 from 1 vote (1 rating without comment)

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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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