Lemon Semolina Cake

• 100 g sugar
• 3 tablespoons oil
• 2 lemons, finely grated zest of
• 4 large eggs, lightly beaten
• 225 g semolina
• 2 teaspoons baking powder
• 100 g ground almonds
• 7 tablespoons milk
• 100 g caster sugar
• 200 ml water
• 2 lemons, juice of

1. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
2. Fold in the semolina, baking powder, ground almond and milk, mixing well.
3. Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
4. Let cake cool in pan.
5. While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
6. Add lemon juice and return to a rapid simmer, cooking for another few minutes.
7. Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

sugar, oil, lemons, eggs, semolina, baking powder, ground almonds, milk, caster sugar, water, lemons

Taken from www.food.com/recipe/lemon-semolina-cake-362857 (may not work)