150g unsalted butter

150g caster sugar

150g ground almonds

3/4 teaspoon baking powder

1/4 teaspoon table salt

2 eggs, room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Zest and juice of 2 lemons

100g fine semolina

75g icing sugar, sifted

2-3 teaspoon lemon juice

2 tablespoons almond flakes


  • Preheat the oven to 150°C/300°F and prepare 12 muffin cups with paper liners (not necessary if using silicone).
  • Using a stand mixer or a hand mixer, cream together the butter and sugar until the mixture turns pale and fluffy.

  • Add the ground almonds, baking powder and salt and mix until just incorporated. Beat in the eggs one at a time.
  • Then add the extracts, zest and juice. Finally, gently fold in the semolina. Divide the mixture between muffin cases.

  • Bake for one hour, until the cake tops are springy and just beginning to turn golden. Cool completely before icing.
  • To make the icing, whisk together icing sugar and lemon juice in a small bowl to make a thick but spreadable icing.

  • When mini muffins are completely cool, spread about 1 teaspoon of icing over each one with the back of a spoon.
  • Sprinkle a few toasted almonds over the icing and leave to set before serving. Makes 12 mini semolina muffins.

Adapted from The Kitchenist