Lemon Semolina Breakfast Cakes

These bright breakfast cakes were inspired by a traditional Greek dessert called revani. While visiting a bakery in Nafplio, I noticed they served miniature versions as a morning treat. The baker explained that semolina gives these cakes their distinctive texture, while the lemon syrup keeps them moist. My breakfast adaptation reduces the sweetness slightly while maintaining the sunny Mediterranean flavors.

Ingredients

For the cakes:

• 1 cup fine semolina flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 3 large eggs
• 1/2 cup Greek yogurt
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

For the syrup:

• 1/2 cup water
• 1/3 cup honey
• 1/4 cup fresh lemon juice
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed

For serving:

• Greek yogurt
• Fresh berries
• Chopped pistachios
• Honey for drizzling

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. In a medium bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in yogurt, lemon zest, vanilla, and almond extract.
6. Gradually fold in dry ingredients until just combined.
7. Divide batter among muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes until a toothpick inserted in center comes out clean.
9. While cakes are baking, make the syrup: Combine water, honey, lemon juice, cinnamon stick, and cardamom pods in a small saucepan.
10. Bring to a simmer over medium heat, then reduce heat and simmer for 5 minutes.
11. Remove from heat and let steep while cakes finish baking. Remove cinnamon and cardamom before using.
12. When cakes are done, let cool in the pan for 5 minutes, then transfer to a wire rack set over a baking sheet.
13. Poke holes all over the warm cakes with a toothpick or skewer.
14. Spoon the warm syrup over the cakes, allowing it to soak in.
15. Serve warm or at room temperature with a dollop of Greek yogurt, fresh berries, chopped pistachios, and a drizzle of honey.

Recipe Notes

• These cakes can be made ahead and stored in an airtight container for up to 3 days.
• For a more traditional flavor, add 1 teaspoon of ground cinnamon to the batter.
• The cakes freeze well – thaw at room temperature and warm slightly before serving.
• Try orange or grapefruit zest and juice for a different citrus flavor.

Prep time: 20 minutes | Cook time: 20 minutes | Serves: 12