Almond Semolina Cake Food

ALMOND SEMOLINA CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-inch springform pan; set aside.
• Sift all-purpose flour, baking powder, and 3/4 teaspoon salt together into a medium bowl; stir in semolina flour. Set aside.
• Whisk 1 of the egg whites vigorously in a small bowl until foamy. Transfer 2 teaspoons of egg white to a medium bowl; discard remainder. Stir almonds, brown sugar, and a pinch of salt into egg white. Set almond mixture aside.
• Put butter, 1 cup granulated sugar, and the almond paste in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg yolks and vanilla; mix until well blended, about 2 minutes.
• Reduce speed to low. Mix in reserved flour mixture in 3 batches, alternating with 2 batches of the milk. Continue mixing until no traces of flour or milk remain, about 2 minutes. Transfer the cake batter to a large bowl.
• Fit the electric mixer with the whisk attachment. Put remaining 4 egg whites in a clean mixing bowl; beat on medium high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar; beat until soft peaks form.
• Using a rubber spatula, fold half of egg-white mixture into batter. Gently fold in remaining egg-white mixture.
• Transfer the batter to buttered pan. Smooth top with spatula. Bake until cake begins to turn golden but center is still wobbly, 15 to 20 minutes.
• Remove cake from oven; scatter reserved almond mixture evenly over top.
• Return cake to oven; bake until topping is golden brown and a cake tester inserted into center comes out clean, about 25 minutes. (Check cake 10 to 15 minutes beforehand; if almond topping is darkening too quickly, cover loosely with foil, and continue to bake.)
• Let cake cool completely in pan on a wire rack. Run a thin knife around edges of cake to loosen; remove sides of pan. Using two spatulas, transfer cake to a serving platter or a cake stand. Cake can be stored in an airtight container at room temperature up to 4 days.

SAMALI ( SEMOLINA AND GROUND ALMOND CAKE)

Steps:

• With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
• Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
• Preheat the oven to 375 degrees F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
• About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the hear to medium-low and simmer until the syrup is viscous, about 10 minutes.
• When the samali is baked, pull it out of the oven and reduce the oven temperature to 300 degrees F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

SEMOLINA AND GROUND ALMOND CAKE

Steps:

• 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
• 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
• 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
• 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
• 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

SEMOLINA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
• Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
• Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

LEMON SEMOLINA CAKE

Steps:

• Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• Fold in the semolina, baking powder, ground almond and milk, mixing well.
• Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
• Let cake cool in pan.
• While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
• Add lemon juice and return to a rapid simmer, cooking for another few minutes.
• Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

MOROCCAN ORANGE AND ALMOND CAKE

Steps:

• Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
• Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
• In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
• Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• To make the syrup:.
• Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
• Turn the cake out into a deep serving dish.
• Using a skewer, make holes over the surface of the warm cake.
• Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
• Dust with confectioners sugar and cut into slices.

SEMOLINA-LEMON SYRUP CAKES

Steps:

• Make the cakes:
• Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
• Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
• Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
• Make the syrup:
• Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
• As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
• Do Ahead
• Cakes can be made 2 days ahead. Store airtight at room temperature.

ORANGE CAKE WITH SEMOLINA AND ALMONDS

Steps:

• Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
• Place oranges in the bowl of a food processor; pulse until finely chopped.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
• Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
• Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
• Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

GREEK ALMOND-HONEY CAKE

Steps:

• Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
• Reduce heat and simmer for 5 min.
• Skim surface of syrup for any froth that may form.
• Allow syrup to cool.
• For cake: Preheat oven to 350F.
• Butter a 9 X 13 inch baking dish well.
• Sift together almond flour and baking soda.
• Beat egg whites with cream of tartar until you have a stiff meringue.
• Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
• Stir into dry ingredients.
• Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
• It is OK to have a few white streaks.
• Pour batter into baking pan.
• Scatter blanched, slivered almonds over top.
• Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
• Pour syrup over hot cake.
• Poke cake gently with a toothpick to help cake absorb syrup.
• Serve when cake is cool and syrup has been absorbed.
• This cake is great served with a dollop of very lightly-sweetened whipped cream.