Image of syrup being poured on cake

Semolina and Lemon Curd Cake with Rosemary and Lemon Syrup

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 1x


Semolina and Lemon Curd Cake with Rosemary and Lemon Syrup recipe. So easy, you could be eating it in less 2 hours!



  • 220g (7 4/5oz) fine semolina (semolina flour)
  • 120g (4 1/5oz) ground almonds
  • 1 tsp baking powder
  • 240g (8 2/5oz) salted butter
  • 240g (8 2/5oz) caster or granulated sugar
  • 3 large eggs
  • 80g (1/4 cup) Lemon Curd

Rosemary and Lemon Syrup

  • 125ml (1/2 cup) water
  • 100g (1/2 cup) white sugar
  • 1 lemon – rind and juice
  • 3 sprigs rosemary
  • 2 Tbsp limoncello (optional)


  1. Preheat the oven to 180˚C/160˚C Fan/350˚F.
  2. You will need a 20cm (8″) round cake tin. Grease and line it as required. Mine doesn’t need lining, just greasing. Set aside.
  3. Place the semolina, ground almonds and baking powder in a large bowl, mix and set aside.
  4. Cream the butter and sugar for 1 whole minute until pale and light in texture. If your mixer has lots of speeds and you are using the highest, you can reduce that down to 30 seconds.
  5. Add the eggs one at a time, along with a tablespoon of the semolina mix with each egg. Beat at high speed for a good 30 seconds between each addition. Adding flour with your egg, or in this instance, semolina and almonds, will stop the eggs from curdling. I do this for all my cakes. If your batter does curdle, it doesn’t matter, your cake will still be fine, if just marginally different in texture.
  6. Fold in the lemon curd, then the semolina and almond mix. Fold in or beat on the lowest setting.
  7. Pour your cake batter into your prepared tin and bake for 1 hour. If your oven runs hot, check it at the 55 min mark.
  8. Take it out of the oven and pour half the syrup all over. Leave to cool slightly before taking out of the tin, and serving. Folks with a sweet tooth, can add their more syrup to the individual slices.

Rosemary Syrup

  1. Use a vegetable peeler and peel long strips off the lemon, then slice these strips thinly.
  2. Place the lemon strips, water and sugar in a saucepan on low heat and bring to a simmer. Cook for 5 minutes.
  3. Take it off the heat and add the lemon juice and rosemary sprigs. Leave to cool for 5 minutes, then strain and stir in the limoncello if using. Keep the syrup aside until needed. You can hang on to the lemon peel and rosemary for garnish.


The calorie content can be reduced by adjusting the amount of syrup used.

  • Category: Desserts