Gluten Free Semolina And Raspberry Layer Cake With Raspberry And Lemon Syrup

Recipe and images courtesy of Belvoir Fruit Farms.

Spring is just around the corner and today I am sharing this Gluten Free Semolina and Raspberry Layer Cake with Raspberry and Lemon Syrup recipe with you. A perfect Mothers Day, Spring or Easter cake by Lisa Faulkner for Belvoir Fruit Farms.

How To Make A Gluten-Free Semolina and Raspberry Layer Cake with Raspberry and Lemon Syrup:

Serves 10-12

For The Cake:

  • 300ml sunflower oil
  • 180g maple syrup
  • 6 medium eggs
  • 250g fine semolina
  • 2 tsp baking powder
  • zest of 2 lemons
  • 60ml Belvoir Raspberry & Lemon Cordial

For The Filling:

  • 300ml double cream
  • 250g raspberries
  • edible flowers to decorate

For The Drizzle Icing:

  • 75g icing sugar
  • 2tbsp Belvoir Raspberry & Lemon Cordial
  • a squeeze of lemon juice


  1. Preheat the oven to 180C/fan 160c/Gas Mark 4.
  2. Grease and base line 3 x 18cm loose bottomed sandwich tins.
  3. Either with an electric hand whisk or in a stand mixer, whisk together the sunflower oil, maple syrup and eggs until they are light and fluffy (this takes about 5 mins). Stir in the other ingredients and divide between the cake tins. Bake for about 20 minutes.
  4. Warm the cordial in a pan. When the cakes come out of the oven, prick them all over with a skewer and spoon the syrup over and let it absorb. Let the cakes cook completely.
  5. Mix the icing sugar with enough of the cordial until you have a thick drizzle icing. Set aside.
  6. Lightly whip the cream until it is just holding its shape.
  7. Put one of the cakes on a cake plate, spoon over ½ the cream and scatter with raspberries, top with a second sponge and spread the remaining cream over the top and scatter with raspberries. Top with the final sponge.
  8. Drizzle the icing all over the top sponge and decorate with edible flowers and a few more raspberries.

Recipe and images courtesy of Belvoir Fruit Farms.

Fancy trying this recipe?

Let me know in the comments below if you get to make one.


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and images courtesy of Belvoir Fruit Farms.


  1. Tamar SB
    14th March 2017 / 1:01 pm

    Oh that looks lovely!!

    • Clairejustine oxox
      15th March 2017 / 6:40 am

      Thanks for stopping by Tamar 🙂

  2. Winnie
    14th March 2017 / 2:03 pm

    WOWWWWWWWWwhat a TERRIFIC looking cake. Do save me a big slice – pleaseeeeeeeeeeeeee

    • Clairejustine oxox
      15th March 2017 / 6:41 am

      Hi Winnie, thanks so much for stopping by.

  3. Me, him, the dog and a baby blog
    15th March 2017 / 7:35 am

    Wow, this cake looks absolutely amazing. I could eat it right now, even if it is 7:35!

    • Clairejustine oxox
      17th March 2017 / 7:04 am

      Hehe, you are just like me. Thanks for the comment 🙂

  4. Talya
    15th March 2017 / 12:23 pm

    I've never thought of using cordial in baking in this way but what a fabulous idea. Definitely something I'll try in future especially as we love Belvoir cordial!

    • Clairejustine oxox
      17th March 2017 / 7:04 am

      Thanks for stopping by Talya 🙂

  5. Jayne SMABL
    15th March 2017 / 8:38 pm

    Now that's what I call a cake! Wow it looks amazing and I bet it tastes just as good too 🙂 x

    • Clairejustine oxox
      17th March 2017 / 7:04 am

      Thanks for the comment Jayne 🙂

  6. ana de jesus
    15th March 2017 / 9:46 pm

    The most perfect cake I have ever seen in my life. Have you ever thought about setting up a cake shop ? xx

    • Clairejustine oxox
      17th March 2017 / 7:05 am

      Thanks Ana, this one is a guest post. I love cakes but I don't think I could ever make one without eating it :):)

  7. Clair
    17th March 2017 / 10:06 am

    Not much of a baker but willing to give this a try!

  8. Stephanie Abbott
    17th March 2017 / 12:30 pm

    Beautiful cake! Thanks for sharing.

  9. Miz Helen
    24th March 2017 / 3:38 pm

    Congratulations!Your recipe is featured on Full Plate Thursday this week and I have just pinned it to our features board. Enjoy your new Red Plate and have a wonderful day!Miz Helen

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