Do you ever hear someone tell you the title of a cake and you think to yourself, mmmm I'm really not sure about trying that?! Well I think the motto of 2016 for me really should be try new things! :) This thermomix semolina syrup cake was just so moist and so refreshingly light as an afternoon tea/dessert option that the family and I have become quick converts! I think your family will become quick converts also (if you haven't already tried this type of cake)!

Ingredients
Cake
- 85g almonds, blanched, divided, 40g + 45g (for decorating)
- 110g raw sugar
- 75g self raising flour
- ¼ teaspoon baking powder
- 125g butter, cubed, softened
- ½ lemon, fine zest only (reserve juice for syrup)
- 3 eggs
- 160g semolina
Syrup
- 440g raw sugar
- 350g water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 180°C. Line a 20cm square cake tin with baking paper.
- Place 40g almonds into TM bowl and coarsely grind 5 sec / speed 8. Set aside.
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add butter and lemon zest and beat until pale 10 sec / speed 4. Scrape down and repeat.
- Set TM 1 min / speed 4 / MC off and while blades are moving, add one egg at a time through hole in MC lid.
- Add coarsely ground almonds, self raising flour, baking powder and semolina and combine 20 sec / speed 5.
- Pour mixture into prepared cake tin and dot with additional almonds.
- Bake 25 mins or until skewer comes out clean. Place cake still in tin on top of a wire rack.
Syrup
- Add sugar, water and lemon juice into TM bowl. Dissolve and slightly reduce liquid 10 mins / 100°C / speed 2 / MC off.
- Spoon two thirds (be very generous) of the hot syrup over the cake in the tin. Allow to cool and absorb the syrup for approx. 3 hours.
- Cut the cake into small squares.
- Drizzle over a little extra syrup to serve.
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Joanne T Ferguson says
This is definitely on my list to do and will be PERFECT for a party I am hosting at the end of May! Thank you for continuing to inspire me!
thermofun says
Thanks Joanne. Enjoy your party! :)