Recipe by: Sukanya Banerjee
Source: Family recipe
For the cake:
- 200 g soft unsalted butter (and a little smidgen for greasing)
- 200 g caster sugar
- 100 g all purpose flour
- 200 g fine semolina /polenta /cornmeal
- 1 ½ tsp baking powder
- 3 large eggs
- zest of 2 unwaxed lemons (save lemons to juice for the syrup)
For the syrup:
- juice of 1 lemon
- 125 g caster sugar
Preheat oven to 180°C/160°C Fan/ 350°F
- Bake in the oven for about 30 minutes, checking after 25. The cake is done when a cake tester comes out quite clean and the edges of the cake have begun to shrink away from the sides of the tin even if it seems a bit tender.
- Scrape the thick batter into the prepared tin and smooth it out evenly.
- Beat in the lemon zest.
- Mix together the flour, semolina and baking powder in a medium sized bowl and beat 2 heaped Tbsp of it into the butter-sugar mixture, followed by 1 egg. Then alternate with ⅓ of the dry ingredients and the 2 remaining eggs, finishing with the dry ingredients. Beat well after each addition.
- Beat the butter and sugar till light and fluffy – this will take about 5 minutes depending on how soft the butter is. Don’t skimp on this step as this not only helps to aerate but also serves to somewhat dissolve the sugar.
- Line the base of a 9inch springform cake tin with a circle of baking paper and grease its sides lightly with butter.
- Place onto a wire cooling rack, but leave it in its tin.
- Make the syrup by boiling together the lemon juice and sugar in a small saucepan. When the sugar’s dissolved into the juice, it’s ready. Let it cool for 5 minutes or so.
- Prick the top of the warm cake all over with a cake tester or toothpick – don’t use anything too big like a skewer as it will punch too-large holes in the cake.
- Slowly pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
- Eat as is or serve as a pudding with a spoonful of creme fraiche and dusting of icing sugar.
Download PDF version here: indian-lemon-semolina-cakesukanya-banerjee