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.
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.
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
- 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
- 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.