Elevate your baking with this bright, textured lemon semolina cake and mascarpone frosting.
In short: This recipe balances the richness of extra-virgin olive oil with the unique texture of semolina flour. Finished with a light whipped mascarpone icing, it is a sophisticated take on a classic lemon cake that relies on high-quality ingredients to shine.
The cake batter incorporates 1 cup of extra-virgin olive oil and 1/2 cup of semolina flour, providing a distinct mouthfeel compared to standard all-purpose flour cakes. The process requires careful emulsification, adding oil and milk in slow, steady streams to the egg and sugar base to ensure proper consistency.
The accompanying whipped mascarpone icing is crafted by whipping 225 grams of chilled mascarpone with 120 grams of icing sugar, then gradually incorporating 480 grams of 35% cream until soft peaks form. The cake should be baked at 350°F for 25 to 30 minutes, then cooled completely before leveling and frosting.
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- Summary by Intellect · source: 🍋 Perfect Lemon Semolina Cake Recipe
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