I initially found a recipe for a whole orange cake that I still might try but then I saw this version that is made with semolina flour. I had to purchase the semolina and Meyer lemons at a fresh market store in Louisville but it's totally worth it.
It's a beautiful day in the bluegrass. Today is the last day Keeneland is in session so there are lots of tourists driving through Versailles and past our house. I'll be sad when Russ mows the lawn later however. It's a complete blanket of wild violets right now and I love them so much. I walk the dogs to the back of the property and look back across a wash of purple. I'm so inspired by a simple visual buzz like that. The violets are so fleeting and after the winter we all just had I'm so grateful for them.
We've got the wine and the cake, the grill and the music, and my heirloom tomato seeds are in their starter soil doing their thing. It's a great start to spring.
Here's the recipe for this cake. I based it off of the recipe I got off of this lovely blog. I changed a few things. The recipe I got this from asks you to use a small bundt pan but I don't have a small one. I think you could also use two smaller cake pans and make a small stacked cake. I just used one regular sized stacking cake pan. The cake is not designed to rise a lot, just a little. I believe you could make this cake and use tangerines.
whole meyer lemon semolina cake with yogurt-olive oil glaze
This cake is baked in a small/mini Bundt pan. If you don't have that size pan, you can use a 6 - 8 cup fluted pan, but the height of the cake will be shorter, or use a simple round cake pan as I did.
1 tablespoon plus 1 stick butter (1/2 cup), at room temperature (I weighed 4oz from a brick of French butter).
1 tablespoon plus 1 cup all-purpose flour
2 Meyer lemons
½ cup semolina flour
¼ teaspoon fine sea salt (I used a kosher sea salt to which I had previously scraped the seeds out of a vanilla pod and added to the salt)
¼ teaspoon baking powder
1/8 teaspoon baking soda
½ cup natural cane sugar or granulated sugar
2 eggs, room temperature
about 1/4 cup almond milk to added as needed to get the batter to the right consistentsy
1 cup powdered sugar, sifted to remove lumps
1 tablespoon extra-virgin olive oil (I used an Italian imported EVOO)
1 tablespoon Greek yogurt (plain or vanilla flavored). I used plain because of the vanilla seeds in the salt that I used.
1 teaspoon fresh Meyer lemon or plain lemon juice. I saved back 1 tsp from the pulverized lemons for the glaze.
- Preheat oven to 325 degrees.
- Use your fingers to smear 1 tablespoon butter all over the inside and into the nooks and crannies of your pan. Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
- Cut the lemons into wedges and remove the seeds. Put the lemons in a food processor and process until fairly smooth – it’s okay if some very small pieces of peel are visible – you should have about 1 cup.
- In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
- Beat the remaining stick of butter with the sugar in the bowl; beat in the eggs one at a time.
- Add the lemon puree to the mixer and beat until combined; add the flour mixture and stir until smooth. Spread the batter evenly into your pan; bake 40 – 45 minutes, or until a toothpick emerges from the cake with a few moist crumbs. The sides of the cake will separate from the pan and there may be a few small cracks across the top, that's a good indication that the cake is done. Cool the cake in the pan 10 minutes before turning out onto a rack to cool completely.
- To make the glaze, stir together all the ingredients until smooth; add 1 teaspoon or more water to reach a thick but pourable consistency. Drizzle the glaze over the cooled cake and let it set before slicing.