Ben's honey, lemon & semolina cake

Ben’s honey, lemon & semolina cake

“Inspired by the Greek-style revani and zesty flavours of the Mediterranean, this is a deliciously sweet cake, best served with a big dollop of lemon curd and a drizzle of cream.” – Exec Head Chef, Ben Johnson.

You’ll need:

  • 28cm x 23cm baking tray (5cm deep)
  • 390g icing sugar
  • 130g ground almonds
  • 140g semolina
  • 140g plain flour
  • 200g honey
  • 20g baking powder
  • 190g butter (melted)
  • 10 whole eggs
  • 2 lemons (zest only)



1. Pre heat oven at 180C/160C fan/gas 4.

2. Add the icing sugar and the eggs to the food mixer and beat until pale in colour. Add the dry ingredients and mix. Fold in the honey, zest and melted butter and pour into your lined baking tray.

3. Bake for 35-45 minutes and to check whether it’s cooked through use a skewer and poke in the middle of the sponge, if it comes out clean the cake is ready to come out and cool before cutting into squares.

If you have any baking questions or need any help with recipes, please contact Ben @burleymanor on Instagram.