Ottolenghi’s Lemon-Semolina Almond Cake

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 cups Almond flour or almond meal
  • 1 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1/2 cup Semolina flour
  • 1 1/8 cup Sugar

• Dairy

  • 3/4 cup Butter, unsalted

Found on alexandracooks.com

Description

Directions

• Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
• Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
• Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.