Lemon Cake With Star Anise Infused Lemon Glaze

If you are looking for a healthy cake which you can keep munching on every time you pass by it, and be guilt free, then you are at the right place reading this post. This lemon cake is an outstanding discovery I made a few days back. This doesn't have butter and and has very little flour. The recipe uses semolina as a base and that's why you see the cracks on top of the cake. The texture is very soft and grainy and just melts in your mouth.


Ingredients:
For the cake:160ml light olive oil,200gms curd,2 tbsp fresh lemon juice,1 tbsp finely grated lemon rind,eggs, lightly whisked,75g flour,1 tsp baking powder,235g fine semolina,155g castor sugar.
For the Glaze:2-3 tbsp lemon juice,155gms castor sugar,250ml water,2-3 star anise, lightly crushed.

Method:
  1. Preheat oven to 190 degrees for 10 mins. 
  2. Line a 9 inch round cake pan with butter paper and grease it with oil or butter. 
  3. Use an electric beater to beat the oil, yoghurt, lemon juice, lemon rind and egg in a bowl. 
  4. Combine the flour, baking powder, semolina and sugar in a another large bowl. 
  5. Make a well in the center and add the yoghurt mixture and stir until smooth. 
  6. Pour this into the prepared pan and bake for 35-40 minutes or until a skewer inserted into center comes out clean. 
  7. Set aside the pan to cool slightly before turning onto a serving plate.
  8. Meanwhile, to make the glaze, stir the sugar and water in a small saucepan over low flame until the sugar dissolves. Add the lemon juice and crushed star anise. Simmer for 10 minutes or until slightly thick.
  9. Run the glaze through a sieve and remove the crushed star anise.
  10. Using a skewer, pierce holes all over the surface of the cake. 
  11. Slowly pour the syrup over the cake and set aside to cool. 
  12. Serve with a little syrup.

    Trust me, this is one cake to die for. It is so so delicious. The contrast of the lemon infused with star anise is so beautiful. If, like me, you could allow the lemon glaze to infuse completely into the cake and have it the next day, I can guarantee you will not stop at one piece.

    This is an absolute guilt free indulgence...so go... dig in!!!

1 comment:

  1. have never baked with semolina tho i see so many cakes around... must try this!

    ReplyDelete

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