Description
Gateau semoule parfume au citron brings sunshine to dessert tables with its delicate French charm. Lemon-scented semolina cake promises a delightful journey through Mediterranean flavors you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 250 milliliters (8.5 fluid ounces) milk
- 150 grams (5.3 ounces) fine semolina
- 100 milliliters (3.4 fluid ounces) water
Sweeteners and Flavoring:
- 100 grams (3.5 ounces) sugar
- 50 grams (1.8 ounces) additional sugar
- Zest of 1 untreated lemon
- Juice of 1 untreated lemon
- Juice of ½ lemon
Binding and Leavening Agents:
- 50 grams (1.8 ounces) melted butter
- 1 packet chemical yeast (approximately 11 grams or 0.4 ounces)
- 1 pinch of salt
Instructions
- Preheat the oven and prepare a 20 cm round cake pan by generously coating the interior with butter and a light dusting of flour to prevent sticking.
- In a spacious mixing bowl, vigorously whisk the eggs with sugar until the mixture transforms into a pale, creamy consistency with increased volume.
- Gradually introduce the melted butter, milk, fragrant citrus zest, and freshly squeezed lemon juice into the egg mixture, stirring continuously to create a smooth, integrated liquid base.
- Gently fold the semolina flour into the wet ingredients, carefully incorporating the chemical leavening agent and a delicate pinch of salt until a uniform, silky batter forms without overmixing.
- Transfer the prepared batter into the prepared cake pan, ensuring an even distribution to guarantee consistent baking and a perfectly textured final dessert.
- Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until a slender skewer inserted into the center emerges clean and the surface achieves a golden, appetizing hue.
- Remove the gateau from the oven and allow it to cool completely within the pan, which will help stabilize its delicate structure and enhance its moisture-rich texture.
Notes
- Zest Maximization: Grate citrus zest finely to release maximum essential oils and intensify the lemony flavor without adding bitterness.
- Smooth Texture Trick: Sift semolina through a fine-mesh strainer to prevent lumps and ensure a silky, uniform cake consistency.
- Temperature Balance: Allow eggs and milk to reach room temperature before mixing to create a more even, well-incorporated batter that rises beautifully.
- Gluten-Free Adaptation: Substitute semolina with gluten-free almond flour or rice flour for those with wheat sensitivities, maintaining the cake’s delicate crumb and light texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg