Ben's honey, lemon & semolina cake
3rd May 20
3rd May 20
“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.
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.
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