Explore the delightful zestiness of these Lemon Cream Mini Semolina Cakes, a modern take on the classic semolina-based dessert from the Mediterranean and Middle East. These mini cakes feature a light and moist texture, infused with the fresh, tangy flavor of lemon, topped with a luscious lemon cream. It’s a perfect dessert that balances sweetness with a refreshing citrus note.
Why You’ll Love This
These mini semolina cakes are a true delight for anyone who enjoys a good balance of sweet and tart. The natural yogurt in the batter enhances the moisture of the semolina, providing a soft, delicate base, while the lemon zest and juice infuse each bite with vibrant flavor. The creamy lemon topping adds a smooth, rich finish that complements the denseness of the cake beautifully. This dessert is not only tasty but also visually appealing, making it a hit at any table.
Perfect Occasion
These Lemon Cream Mini Semolina Cakes are versatile enough for various events. Whether it’s a sophisticated addition to an afternoon tea, a refreshing choice for summer picnics, or a celebratory treat at gatherings like birthdays and holidays, these cakes will shine. Their individual serving size and charming presentation make them especially suitable for parties where guests might like to sample a variety of desserts.
Decoration Tips
- Top each mini cake with a small dollop of lemon cream and a thin slice of lemon for a fresh, elegant look.
- Sprinkle finely grated lemon zest over the cakes to intensify the lemon flavor and add a pop of color.
- Add a few mint leaves to each cake for a touch of greenery and a hint of minty freshness.
- For a more festive appearance, sprinkle edible glitter over the cakes, choosing colors that complement the pale yellow of the lemon cream.
- Serve on a platter lined with lemon slices and fresh flowers for a naturally beautiful and inviting display.
Ingredients
- Cake Base:
- 2 eggs
- 1 container granulated sugar
- Zest of one lemon
- 1 container oil
- 1 container natural yogurt
- 2 containers finely ground semolina
- 2 packets baking powder
- 1/4 cup lemon juice
- Syrup:
- 1 cup water
- 1/2 cup granulated sugar
- Slices of lemon
- Cream:
- 3 tablespoons granulated sugar
- 1 heaping tablespoon plus 1/4 tablespoon pastry cream powder
- Zest of one lemon
- 1/4 cup lemon juice
- Decoration:
- Lemon slices
- Mint leaves
- Prepare the Cakes:
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- Stir in the lemon zest, oil, and yogurt until well blended.
- Fold in the semolina, baking powder, and gradually mix in the lemon juice until smooth.
- Distribute the batter evenly into the muffin pan.
- Bake the Cakes:
- Bake for 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Meanwhile, prepare the syrup by combining water, sugar, and lemon slices in a saucepan. Bring to a boil, then simmer until slightly thickened. Remove from heat and cool.
- Soak and Cool:
- Drizzle the warm syrup over the hot cakes as soon as they come out of the oven.
- Allow the cakes to soak up the syrup and cool in the pan.
- Prepare the Lemon Cream:
- Mix the sugar and pastry cream powder in a bowl.
- Add lemon zest and juice, whisking until creamy and smooth.
- Chill the cream in the refrigerator until ready to serve.
- Assemble and Serve:
- Top each cooled cake with a spoonful of lemon cream.
- Garnish with a slice of lemon and a mint leaf for a refreshing and beautiful presentation.
Enjoy these delightful Lemon Cream Mini Semolina Cakes, a perfect blend of tart and sweet for any dessert lover!
