Semolina Almond Cake with Sweet Lemon Glaze (w/ Gluten-Free Option)
Prep time
Cook time
Total time
This is an incredibly moist and fragrant cake. Be sure to use a shallow mold that is no higher than 2 inches, like a pie plate, so the glaze reaches all the way to the bottom when it is poured on. Recipe and photo by Levana Kirschenbaum.
Serves: 1 10-inch cake or 12 servings
  • 4 Eggs, whites and yolks divided
  • ¼ Teaspoon Salt
  • ¾ Cup Sugar
  • ¾ Cup Olive Oil
  • 1 Tablespoon Baking Powder
  • Zest of 1 Lemon
  • 1-1/2 Cups Finely Ground Almonds (use a food processor or spice grinder)
  • 1 Cup Fine Semolina Flour (Gluten-free: Use fine cornmeal)
  • ⅓ Cup Flour, any flour (Gluten-free or all-purpose)
  • ¾ Cup Light Agave Nectar or Honey
  • Juice and Zest of 2 Lemons
  • 1 Cup Sliced Almonds, optional
  1. Preheat the oven to 325 °F
  2. With an electric mixer, whip the egg whites and salt at high speed until soft peaks form.
  3. Add the sugar gradually and whip until stiff.
  4. Switch to low speed, and allowing only enough time to combine the ingredients, beating in one ingredient at a time, just a few seconds each time, the yolks, then the oil, etc… until all ingredients are incorporated.
  5. Pour the batter into a greased 10 inch round baking pan, and bake 40 minutes, or until a knife inserted in the center comes out clean.
  6. While the cake is baking, heat the agave or honey and lemon juice plus zest in a saucepan over a low flame until just warm (or microwave 30 seconds to 1 minute)
  7. When you remove the cake from the oven, immediately poke the cake all over with a toothpick or skewer, and pour the syrup all over the cake.
  8. If desired, sprinkle cake with sliced almonds.
This recipe is Vegetarian, Dairy free, optionally Gluten free, Peanut free, Soy free, and optionally Wheat free.
Recipe by Go Dairy Free at