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.