Rustic Semolina Lemon & Rosemary Cake

I have made a number of cakes similar to this one, specifically cakes that include both cornmeal and olive oil and are flavored with citrus, but this particular cake will certainly become one of my all time favorites. I used both a finely ground semolina flour along with some coarsely ground cornmeal and regular all-purpose flour, and then flavored the cake with some Sicilian lemons and fresh rosemary from my garden. What really makes this cake stand out is the addition of yogurt which helps to create a very moist cake. I also used a little flavoring called Fiori di Sicilia, one of my favorite extracts I buy from King Arthurs Flour. In place of Fiori di Sicilia you could use half a teaspoon of vanilla, and half a teaspoon of lemon extract. Do not worry about the addition of rosemary in the cake, as it simply adds a subtle depth of flavor and you really do not taste “rosemary” at all.

I love cakes like this one because it is so versatile. I can serve it simply sliced on it’s own for breakfast with a nice cup of cappuccino, or I can serve it as dessert after dinner with some poached fruit on top along with a dollop of sweetened mascarpone cheese. Although I love the combination of lemon and rosemary, you could use thyme or lavender in place of the rosemary, or even switch the lemon juice and zest with that of orange, and even though I kept my cake simple, you could also drizzle the top of the cake with a lemon flavored glaze.

Buon Appetito!
Deborah Mele 2012


Rustic Semolina Lemon & Rosemary Cake

Yield: Serves 12

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

A simple moist cake that is great simply sliced for breakfast, or served with fruit and cream for dessert.

Ingredients:

1 Cup Semolina Flour
2 Cups All-purpose Flour
1/2 Cup Coarsely Ground Cornmeal
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
2 Cups Sugar
Zest from Two Large Lemons
1/4 Cup Freshly Squeezed Lemon Juice
1 Tablespoon Finely Chopped Fresh Rosemary
1 Cup Olive Oil
4 Large Eggs
1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Vanilla & 1/2 Teaspoon Lemon Extracts)
1 Cup Fat Free Greek Yogurt

Directions:

Preheat oven to 350 degrees F.
Lightly grease and flour a 12 inch Bundt pan.
Place the three flours, baking powder and soda, and salt in one bowl.
In another bowl, mix together the sugar, lemon zest and rosemary and stir to mix.
Using a hand mixer, add the oil to the sugar and mix on medium speed.
Add the eggs one at a time, then the extract and lemon juice, and beat until well mixed.
Add half the flour mixture to the eggs, then half the yogurt and beat until mixed, then add the rest of the flour mixture and yogurt and mix just until blended.
Pour the batter into the Bundt pan, and spread evenly with the back of a spoon, then bake for about 1 hour, or until a cake tester comes out clean.
Cool the cake 10 minutes, then carefully run a knife around the pan and turn it over onto a plate.
Cool to room temperature before slicing.

Adapted from Eat The Love



 

12 Responses to “Rustic Semolina Lemon & Rosemary Cake”

  1. 1
    Tracy A. — May 23, 2012 @ 8:55 am

    What a wonderful combination of flavors!

    [Reply]

  2. 2
    Matthew Casamassima — May 29, 2012 @ 11:07 am

    I made the Rustic Semolina Cake, this weekend, for my daughter’s 45th Birthday celebration . I truly expected that the cake would appeal to the grownups and that the kids and grand kids would opt for other desserts. My “ulterior motive”, of having leftovers, to dunk in morning coffee, was dashed by the great response from young and old alike !
    It seems that I will have to bake another one and let some get “stale” for my own enjoyment . Great texture, flavor and moistness. I plan to flavor my morning toast with some Grand Marnier . Thank you,
    Mat Casamassima

    [Reply]

    Deborah Reply:

    Mat,

    So glad to hear you enjoyed it!

    [Reply]

  3. 3
    Deanna — June 4, 2012 @ 8:54 pm

    I made the Rustic Semolina Lemon & Rosemary Cake to celebrate our son and daughter-in-law’s first wedding anniversary. We served it with strawberries and a bit of whipped cream. The texture and flavors were outstanding! It was so delicious and enjoyed by all!

    [Reply]

  4. 4
    Lisa — November 3, 2012 @ 10:54 pm

    Excellent cake. I didn’t have coarse cornmeal so I used 1/2 polenta and 1/2 medium cornmeal. Wish I had used all medium as the polenta was too coarse and crunchy. Excellent lemon flavor and moistness. Loved the rosemary. It’s not overpowering. Will make again without the polenta.

    [Reply]

  5. 5
    Amina — May 25, 2013 @ 1:59 pm

    Which coleur of cornmeal white or yellow

    [Reply]

    Deborah Reply:

    Doesn’t matter. I used yellow.

    [Reply]

  6. 6
    Tamar — July 30, 2013 @ 2:45 pm

    This cake looks wonderful, exactly the kind of cake that I like. I’ll be making it this week.
    I have just one question: is there a particular reason you use fat-free Greek yogurt, as opposed to regular Greek yogurt? The Greek yogurt I get here has 7% fat (I’ve never seen fat free Greek yogurt).

    [Reply]

    Deborah Reply:

    We only eat Fage fat free Greek yogurt so that is what I used. Any Greek yogurt should work fine.

    [Reply]

    Tamar Reply:

    Thank you. I made this cake this past weekend (with the regular Greek yogurt) and it turned out absolutely delicious!

    [Reply]

    Deborah Reply:

    Tamar, gld you liked it!

  7. 7
    Jamie — August 19, 2013 @ 7:17 am

    I love this kind of beautiful yet simple cake. I have a favorite lemon bundt recipe but I think the semolina with the added cornmeal must add a great texture and subtle flavor change that would be wonderful! A perfect cake for breakfast and coffee break, indeed! I do love the idea of serving this with poached fruit and mascarpone, too!

    [Reply]

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