Name: Semolina–Lemon Syrup Cakes
Yield: Makes 12 Servings
Ingredients: 1½ cups almond flour or almond meal; ½ cup semolina flour; ¾ teaspoon baking powder; ½ teaspoon kosher salt; ¾ cup (1½ sticks) unsalted butter, room temperature; 1 cup plus 2 tablespoons sugar; 1 teaspoon finely grated lemon zest; 3 large eggs, beaten to blend; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 6 tablespoons fresh lemon juice; ⅓ cup sugar

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Alex Lau

Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

Recipe notes