Turkish Lemon Dessert Cakes Recipe

Using semolina (a type of course flour made from ground durum wheat) in this recipe means the little cakes have a tender crumb with a firm crust. The lemon syrup ensure they are moist and moreish.

The ingredient of Turkish Lemon Dessert Cakes Recipe

• 125g unsalted butter at room temperature plus extra for brushing
• 215g 1 cup caster sugar
• 1 tbsp 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
• 215g 1 cup caster sugar
• 125ml 1 2 cup strained lemon juice
• 1 lemon thinly sliced
• 250g smooth ricotta
• 1 tbsp caster sugar

The Instruction of turkish lemon dessert cakes recipe

• preheat oven to 180c 160c fan forced brush twelve 160ml 2 3 cup texas muffin pans with butter and lightly dust with flour
• use electric beaters to beat the butter sugar and rind until pale and creamy add eggs one at a time beating well after each addition stir in the semolina flour and milk
• spoon mixture evenly among the muffin pans bake for 25 minutes or until a skewer inserted into the centre comes out clean
• meanwhile make the lemon syrup place the sugar juice and 125ml 1 2 cup cold water in a saucepan over low heat cook stirring for 5 minutes or until sugar has dissolved increase heat to high and bring to the boil boil without stirring for 5 to 7 minutes or until mixture thickens remove from heat add lemon slices set aside until required
• for the ricotta cream place the ricotta and sugar in a small bowl stir until combined
• transfer lemon slices to a plate spoon half the syrup over the cakes stand for 10 minutes
• serve the cakes topped with the ricotta cream and lemon slices and drizzle with the remaining syrup

Nutritions of Turkish Lemon Dessert Cakes Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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