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Turkish lemon dessert cakes recipe
Turkish lemon dessert cakes recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Semolina creates tender cakes with a crisp crust, while lemon syrup adds moistness and irresistible flavor.
Ingredients:
  • 125g unsalted butter, at room temperature, plus extra for brushing
  • 430.00g (1 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 eggs
  • 130g (2/3 cup) semolina
  • 200g (1 1/3 cups) self-raising flour, sifted, plus extra for dusting
  • 125ml (1/2 cup) milk
  • 125ml (1/2 cup) strained lemon juice
  • 1 lemon, thinly sliced
  • 250g smooth ricotta
  • 20.00 gm caster sugar
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease twelve 160ml (2/3 cup) Texas muffin pans with butter and gently dust them with flour.
  • Beat together butter, sugar, and rind until pale and creamy using electric beaters. Incorporate eggs one at a time, ensuring they are well mixed after each addition. Fold in semolina, flour, and milk.
  • Divide the mixture into the muffin pans, ensuring an even distribution. Bake for 25 minutes, or until a skewer inserted in the center comes out clean.
  • To prepare the lemon syrup, combine sugar, lemon juice, and 125ml (1/2 cup) cold water in a saucepan over low heat. Stir until sugar dissolves, then bring to a boil over high heat. Let it simmer without stirring for 5 to 7 minutes until the mixture thickens. Take the saucepan off the heat and gently mix in lemon slices. Leave it aside until needed.
  • Combine the ricotta and sugar in a small bowl, stirring until well mixed to create the ricotta cream.
  • Place the lemon slices on a plate and drizzle half of the syrup over the cakes. Let them stand for 10 minutes.
  • Top the cakes with the creamy ricotta, zesty lemon slices, and a luscious drizzle of the remaining syrup before serving.

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