Ingredient

• 125g unsalted butter, at room temperature, plus extra for brushing
• 215g (1 cup) caster sugar
• 1 tbsp finely grated lemon rind
• 2 eggs
• 130g (2/3 cup) semolina
• 200g (1 1/3 cups) self-raising flour, sifted, plus extra for dusting
• 125ml (1/2 cup) milk
• 215g (1 cup) caster sugar
• 125ml (1/2 cup) strained lemon juice
• 1 lemon, thinly sliced
• 250g smooth ricotta
• 1 tbsp caster sugar

Direction

1. Preheat oven to 180C/160C fan-forced. Brush twelve, 160ml (2/3 cup) Texas muffin pans with butter and lightly dust with flour.
2. Use electric beaters to beat the butter, sugar and rind until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in the semolina, flour and milk.
3. Spoon mixture evenly among the muffin pans. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, make the lemon syrup. Place the sugar, juice and 125ml (1/2 cup) cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture thickens. Remove from heat. Add lemon slices. Set aside until required.
5. For the ricotta cream, place the ricotta and sugar in a small bowl. Stir until combined.
6. Transfer lemon slices to a plate. Spoon half the syrup over the cakes. Stand for 10 minutes.
7. Serve the cakes topped with the ricotta cream and lemon slices, and drizzle with the remaining syrup.