These little lemon cakes are tart and delicious and perfect for a picnic. Serve them just as they are or, if you prefer, with sour cream. You can make these cakes up to 2 days ahead. Another great recipe by Yotam Ottolenghi for Bon Appétit.
Preheat your oven to 180ºC (350°F). Use paper cupcake liners in a muffin pan for these cakes. In a medium bowl, whisk together 1½ cups of almond meal, ½ a cup of semolina flour, ¾ of a teaspoon of baking powder and ½ a teaspoon of salt until combined. With an electric mixer beat ¾ of a cup of (room temperature) unsalted butter, 1 cup of sugar and 1 teaspoon of finely grated lemon zest until light and fluffy. Add 3 large eggs, one at a time, and beat until glossy. Add the dry ingredients and 2 tablespoons of fresh lemon juice and mix until well combined. Divide the mixture into the 12 muffin cups and bake for 20 -35 minutes until a tester inserted into the centre comes out clean and the cakes are golden brown.While the cakes are baking make a syrup. Bring 6 tablespoons of lemon juice, 1 teaspoon of finely grated lemon zest and ⅓ of a cup of sugar to a simmer, stirring to dissolve the sugar. Simmer for 3 minutes then set aside. When the cakes come out of the oven, generously brush or spoon the syrup over top. Cool the cakes completely before turning them out.
michelle picker cooks 