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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease and flour a round 20 cm cake tin. | 2. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs. | 3. Fold in the semolina, baking powder, nuts, and milk, mixing well. | 4. Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden. | 5. Let cake cool in pan 15 minutes. | 6. While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy. | 7. Add lemon juice and return to a rapid simmer, cooking for another few minutes. | 8. Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches. | 9. Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up. | 10. (Taste and add a bit more sugar if the berries are very tart). | 11. Serve cake warm, cut into wedges with the warm berries on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caster sugar	100			-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
lemon	2		grated	2.5617	0.8233	0.0972	0.0265
egg	4		beaten	286.0	1.44	25.12	19.02
semolina	225			135270.0	27365.8725	4764.51	394.5375
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
almond	100	g	ground	884.0	0.0	0.0	100.0
milk	7	tablespoons		64.05	5.019	3.3075	3.4335
caster sugar	100			-	-	-	-
water	200			0.0	0.0	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
lemon	3			2.5617	0.8233	0.0972	0.0265
blueberry	225	g		128.25	32.6025	1.665	0.7425
sugar	50 -75		powdered	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.