This luscious cake can be served warm or refrigerated. This moist citrus cake can be made with olive oil instead of butter and gluten- free flours.


125 g unsalted butter, at room temperature, or 125 ml olive oil
1 cup (250 g) caster sugar
3 eggs, separated
grated rind of 1 lemon
1 cup (250 ml) milk
1 cup (150 g) plain or gluten- free flour
1 cup (160 g) semolina (or fine polenta)
1 teaspoon baking powder
almond flakes, for decorating (optional)

For the syrup:

2 cups (500 ml) water
1 cup (250 g) sugar
juice of 1/2 orange
grated rind of 1 lemon


Oil a 25-cm square cake tin and preheat oven to 180°C (160°C fan-forced).
Cream the butter and sugar until light and fluffy.
Add egg yolks and beat well.
Beat in lemon rind.
Add milk and sifted mixed dry ingredients and beat until combined.
In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture.
Pour cake mixture into prepared cake tin and bake for 40-65 minutes or until a skewer comes out clean.
While cake is baking, make syrup by boiling combined ingredients in a small saucepan for 10 minutes. Remove from heat and set aside to cool.
When cake is cooked, cut into 12 squares while still in the tin then pour over the cooled syrup and wait until it is absorbed.
Decorate with almond flakes, if using, and serve.
Serves 12.