Susan Feniger's Lemon Rosemary Cake
Makes 36 muffin size cakes
3 cups semolina flour
1 cup all-purpose flour
1 ½ cups sugar
1 ½ cups unsalted butter, softened
2 ½ cups buttermilk
1 ½ Tablespoons baking powder
1 teaspoon baking soda
Zest of 6 lemons (reserve the remaining lime for the syrup)
¼ cup chopped rosemary
1 ½ teaspoons kosher salt
1 recipe of the syrup, whipped cream and macerated strawberries (below)
Directions: Preheat oven to 350°F. Spray 36 muffin tins. Set aside. In a large mixing bowl, combine the semolina, flour, sugar, baking powder, baking soda, zest, and salt in a bowl. Whisk together gently to combine. Slowly whisk in the buttermilk until well combined. Add the butter and then whisk again until incorporated and smooth. Set aside and let rest in the bowl for 15 minutes. Fill the prepared tins with the cake mix. Tap to let out any air bubbles and even the tray. Place in the center rack of the oven and bake for 15 minutes. Rotate the pans so that the cakes cook evenly and then bake an additional 10-20 minutes, or until a toothpick inserted into the center of the cake comes out dry. Remove from the oven and slide a small, thin knife around the perimeter of each cake to separate from the pan and make an easy job of removing the cakes later. Leave the cakes in the pan to cool. Set aside. While the cakes are baking, make the syrup.
Lemon Syrup The 6 reserved lemons (from recipe above) 5 cups water 3 cups granulated sugar ½ cup chopped rosemary 1 teaspoon kosher salt Squeeze out all the juice from the lemons and place it, and the squeezed lemon halves, peel and all, into a medium saucepot. Add the water, sugar and salt and stir to dissolve the sugar. Cook over medium-high heat until the mixture boils (approximately 5 minutes) and then reduce heat slightly to medium. Cook an additional 10 minutes on a slow boil. The mixture will thicken slightly. Remove from heat and set aside. While still warm, ladle ¼ cup of syrup over each cake. Wait for the cakes to absorb and then ladle an additional ¼ cup of syrup. Set aside to cool. The cakes will keep like this, unrefrigerated for up to 2 days. When ready to serve, remove each cake from its tin and top with a spoonful of lemon syrup, some whipped cream, and fresh berries.
1 ½ cups heavy cream
1 ½ Tablespoons powdered sugar
Zest of 2 lemons (1 packed Tablespoon)
Whisk together until light and fluffy.
6 baskets strawberries, washed and quartered into wedges
3 Tbl granulated sugar Toss together until the strawberries are well coated in the sugar. Let sit, refrigerated, until ready to serve.