Semolina Cake with Blackberry, Lemon & Lilac Syrup

5 from 1 vote

Semolina Cake with Blackberry, Lemon & Lilac Syrup

The texture and flavor of a semolina cake with lilac, blackberry and citrus syrup, results in a delicious and moist dessert that will disappear before you know it!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 368kcal

Author: Emily Laurae

Equipment

Ingredients

Semolina Cake

2 cups Semolina
1 Tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
⅔ Cup Brown Sugar
2 Eggs large
1¼ Cups Buttermilk
¾ Cup Melted Butter
1.5 teaspoon Vanilla
4 Lemons zested

Blackberry, Lilac and Lemon Syrup

¼ cup Granulated Sugar
¼ cup Water
3 Tablespoons Lilac Blossoms
¼ cup Blackberries muddled
½ cup Lemon juice

US Customary - Metric

Instructions

Semolina Cake

Preheat the oven to 350°F
Whisk together your dry ingredients first - the semolina, baking powder, baking soda, salt and sugar.
2 cups Semolina, 1 Tablespoon Baking Powder, 1½ teaspoon Baking Soda, ½ teaspoon Salt, ⅔ Cup Brown Sugar
Add the eggs and buttermilk, whisking to combine.
2 Eggs, 1¼ Cups Buttermilk
Finally add the melted butter, grapefruit zest and vanilla whisking until smooth.
¾ Cup Melted Butter, 4 Lemons, 1.5 teaspoon Vanilla
Pour your batter into an 8-inch cake pan that has been greased and lined with parchment paper - bake for 25 minutes, or until your cake passes the toothpick test and allow it to cool completely.

Syrup

Throughout the time that your cake has been baking, you'll want to prepare your syrup. Add your sugar and water into a saucepan until the sugar has completely dissolved and you start to see some bubbles at the bottom of your pan. Then add the lilac blossoms and muddled blackberries into the syrup - stir and allow to infuse for about 30 minutes. Add the lemon juice into the syrup right before continuing onto the next step.
¼ cup Granulated Sugar , ¼ cup Water, 3 Tablespoons Lilac Blossoms , ¼ cup Blackberries, ½ cup Lemon juice
Once you have removed the cake from the oven - immediately pour your syrup slowly over the top. Allow for the cake to cool completely and then remove from your cake pan. Garnish with lemon slices, blackberries and lilac blossoms if preferred - then slice, serve and enjoy!

Video

Notes

Storing and freezing

To store: If you aren’t serving the cake immediately, keep it refrigerated in an airtight container for 2 to 3 days.
To freeze: Wrap the cooled whole cake or individual slices in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition