PREP TIME : 20 mins | COOK TIME : 50 mins | CHILLING TIME : 2 hrs | TOTAL TIME : 2.45 hrs
Ingredients ______________________________________________
- 125g unsalted butter, softened
- 1 tbsp finely grated lemon rind
- 1 cup caster sugar
- 2 eggs
- 2/3 cup semolina
- 1 1/2 cups self-raising flour, sifted
- 1/2 cup milk
- 1 cup caster sugar
- 1/2 cup lemon juice, strained
- 1 small lemon, thinly sliced
Instructions ______________________________________________
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
- Using an electric mixer, beat butter , lemon rind and sugar on high speed until pale and creamy. Add eggs , 1 at a time, beating between each addition. Stir in semolina , flour and milk .
- Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
- Meanwhile, make lemon syrup: Place sugar , lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
- Transfer lemon slices to a plate. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.
