semolina bundt cake with lemon and thyme
one 10-12 cup bundt serving 12-16
1/2 cup almond flour
1 3/4 cup unbleached all purpose flour
3/4 cup semolina flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cup sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly picked thyme leaves
1 1/4 cup buttermilk
preheat the oven to 350. grease and flour the bundt pan and set it aside. in a small ovenproof dish or pan, spread the almond flour out and bake it until golden, about 5 minutes. set aside to cool. place all of the dry ingredients into a bowl and whisk it together to remove any lumps in the flour. add the cooled almond flour and stir it in.
in a large mixing bowl, cream the butter with the sugar, lemon zest and thyme leaves until fluffy, about 3-4 minutes. add the eggs, one at a time and scrape the bowl as you go. add the dry ingredients to the bowl and by hand using a spatula or spoon, fold them in a few times. sprinkle the buttermilk over the mixture and continue folding the batter together by hand until no streaks remain. scape the batter into the prepared pan and bake until a cake tester comes out clean when inserted, about 45-50 minutes. allow the cake to cool in the pan for 15-20 minutes and then invert it onto a rack to finish cooling. to serve the cake, give it a light dusting of powdered sugar.
this cake recipe is very versatile; try substituting different citrus fruits or herbs as well as nut flours. orange, rosemary, lime, thyme, lavender, basil, pecan meal-you get the idea! the list goes on and on...and one more thing, have i mentioned how much i love the herb garden? best kitchen "tool" ever!