Syrupy Lime infused Olive Oil and Semolina cakes
Ingredients
CAKES:
- 150 mls. SATHYA Lime Infused Olive Oil
- 175 gms. Caster Sugar
- 4 Large Eggs
- 175 mls. Milk
- 200 gms. Fine Semolina
- 75 gms Plain Flour
- 3 Tbsp. Baking Powder
SYRUP: - Juice of 3 Large Limes
- 200 gms. Sugar
- 2 Tbsp. Honey
- 1 Whole Lime , very thinly sliced
(optional)
Method
Pre-heat oven to 180*c. Grease about 10 mini brioche or mini loaf tin molds and dust with flour. Or grease a 20 cm square
cake tin and line with baking paper.
In a large bowl, whisk together the SATHYA lime infused Olive Oil, caster sugar and eggs until smooth. Mix in the milk and
semolina then sift together the flour and baking powder and whisk until smooth. Divide the mixture between the small
tins, filling them 2/3 full.
While the cakes are baking, make the syrup. Put the lime juice in a measuring jug and add enough water to make 300mls.
Pour the liquid into a saucepan add the sugar and honey. Heat gently until the sugar has dissolved then add the lime
slices if using and bring to a simmer. Simmer for about 20 minutes or until the lime has softened. If you aren’t using the
limes then just simmer for 5 minutes and remove from the heat.
When the cakes are baked, place them in their tins on a wire rack, pour a generous amount of syrup over each cake,
approx. 3 Tbsp. per cake (they can take a lot of liquid). Leave in their tins until they have absorbed all the liquid, then
carefully turn out and place on a wire rack to cool. The small cakes have a tendency to ‘dome’ quite a lot. So if you want
them to sit flat you can trim off the dome.
Decorate with the lime slices before serving.
For more delicious recipes visit our website www.sathyaoliveco.com
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