SEMOLINA-LEMON SYRUP CAKES
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Provided by Yotam Ottolenghi
Categories Bon Appétit Dessert Cake Almond Semolina Lemon Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 small cakes
Number Of Ingredients 14
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.
LEMON RICOTTA CAKE
This delicious Lemon Ricotta Cake is friendly to the Mediterranean diet and is easy to make. There are options for ingredients offered in this recipe.
Provided by Food, Wine, and Love
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350. Prep your cake pan well for nonstick. For example, use Parchment Paper and then nonstick .
- In a medium mixing bowl use a whisk or a fork to mix together the flour, baking soda, baking powder, and salt.
- Next, in a large mixing bowl, cream together the olive oil and sugar.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. The add the eggs, one at a time and the lemon zest and extract.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Allow your cake to cool before dusting with sugar or adding another topping or frosting.
Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Carbohydrate 78 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 254 mg, Fiber 1 g, Sugar 49 g, UnsaturatedFat 11 g
SEMOLINA YOGURT CAKE
Made with yogurt and semolina flour, Semolina Yogurt Cake is a one-bowl dessert or snack that doesn't require a mixer and comes out moist, tangy, and delicious.
Provided by Jess Smith via Inquiring Chef
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F / 177°C
- Lightly grease an 8"x8" (20 cm x 20 cm) baking dish with cooking spray or lightly rub it with cooking oil.
- Make syrup: Combine water and 3/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in lemon juice (if using). Set aside to cool completely.
- Make the cake: In a large mixing bowl, whisk together eggs and 1/2 cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix). Pour batter into prepared pan.
- Bake: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 30 to 34 minutes. (Note: Gently press on the cake in the center to be sure that it has cooked all the way through - it should have a springy but firm texture.)
- Add syrup: Remove the cake from the oven and slowly pour the syrup over top, making sure to pour syrup evenly over the entire surface. (Note: much of the syrup will drip down the sides which is fine. The cake will absorb the syrup from the bottom as it sits.)
- Let the cake cool completely before slicing and serving. (The cake is also great served chilled. If not serving immediately, store it in the refrigerator for up to 3 days.)
Nutrition Facts : ServingSize 1 slice, Calories 314 kcal, Carbohydrate 45 g, Protein 4 g, Fat 14 g, SaturatedFat 11 g, Cholesterol 5 mg, Sodium 220 mg, Fiber 1 g, Sugar 30 g
LEMON SEMOLINA CAKE
I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.
Provided by Wish my name is She
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 11
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.
TURKISH REVANI SEMOLINA CAKE IN LEMON SYRUP
This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. An easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Make your Turkish delight fancy with a star pattern and almond slivers.
Provided by Tina
Categories Dessert Recipes
Time 1h35m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400F.
- In a large bowl, mix the first five ingredients. Pour into a greased 25-30cm baking pan. A large pie pan or a springform pan work well. Let sit for one hour for semolina to soak in the liquid.
- While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat. When cool, add lemon juice.
- After one hour, cut semolina cake into your pattern of choice. Place blanched, peeled almonds in a decorative pattern. You can use either whole almonds or slivers.
- Bake cake for about 35 minutes until golden colored.
- Remove from oven, re-cut your pattern so the syrup soaks up the syrup. Pour syrup over entire cake.
- Wait at least one hour to serve or over night.
- Serve with creme fraiche or whipped cream if desired.
Nutrition Facts : Calories 235 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 70 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
- Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
- Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
- In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
- Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
- Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
- Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
- Cut the cake into portion-sized squares or rectangles while still in the pan.
- Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
- Before serving, garnish each square of cake with a pinch of coconut and ground nuts.
Nutrition Facts : Calories 400 kcal, Carbohydrate 62 g, Cholesterol 38 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 50 g, Fat 16 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g
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.
SOAKED LEMON SEMOLINA CAKE
A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a round 20 cm cake tin.
- Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
- Fold in the semolina, baking powder, nuts, and milk, mixing well.
- Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
- Let cake cool in pan 15 minutes.
- While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
- Add lemon juice and return to a rapid simmer, cooking for another few minutes.
- Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
- Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
- (Taste and add a bit more sugar if the berries are very tart).
- Serve cake warm, cut into wedges with the warm berries on top.
More about "lemon semolina cake food"
COCONUT SEMOLINA CAKE (REVANI) - REAL GREEK RECIPES
From realgreekrecipes.com
4.1/5 (23)Category DessertCuisine GreekCalories 321 per serving
- Add the eggs to the bowl of your electric mixer and with the whisk attachment on, start beating over medium-high speed. Add the sugar into the eggs slowly in bits at a time. Beat until eggs become really airy, foamy, and thickened.
- Turn off your mixer. Incorporate the flour and baking powder mixture into the eggs in batches, using a sifter. And at the same time stir the eggs with a pastry spatula.
WHOLE MEYER LEMON CAKE - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (7)Total Time 1 hrCategory DessertsCalories 126 per serving
- Use your fingers to smear the 2 teaspoons butter all over the inside and into the nooks and crannies of a half-size Bundt pan (6 – 7 inches in diameter) or 8-inch round cake pan. Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
- Cut the lemons in half, then into 8 wedges each. Remove the seeds. Put the lemons in a food processor with 2 tablespoons of the sugar and process until fairly smooth. It’s okay if some very small pieces of peel are visible. You should have about 1/2 cup puree.
- In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
TURKISH SEMOLINA CAKE REVANI RECIPE - GIVE RECIPE
From giverecipe.com
5/5 (1)Total Time 40 minsCategory DessertCalories 433 per serving
- Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it thickens a bit, for about 20 minutes. Once it thickens, add in lemon juice and let it simmer for another 2 minutes. Let it cool. Meanwhile, make the cake.
EASY BASBOUSA RECIPE (SEMOLINA CAKE) - CHEF TARIQ | FOOD BLOG
From cheftariq.com
4.3/5 (3)Calories 266 per servingCategory Dessert
- Remove cake once done, and cut through scored lines making sure to carve all the way to the bottom of the tray.
SEMOLINA–LEMON SYRUP CAKES RECIPE - BON APPéTIT
From bonappetit.com
5/5 (15)Estimated Reading Time 1 minServings 12
- Preheat oven to 350°. 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 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.
LEMON OLIVE OIL SEMOLINA CAKES - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 2 mins
LEMON, SEMOLINA AND OLIVE OIL CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 16Total Time 1 hr 30 minsCategory Dessert
TORTA DI SEMOLINO – SEMOLINA CAKE RECIPE - GREAT ITALIAN CHEFS
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Servings 8Estimated Reading Time 2 minsCategory Dessert
MIGLIACCIO RECIPE: TRADITIONAL SEMOLINA AND RICOTTA CAKE ...
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SEMOLINA CAKE WITH LEMON SYRUP (KALO PRAMA) RECIPE : SBS …
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3.1/5 (279)Servings 8-10Cuisine CypriotCategory Dessert
LEMON SEMOLINA CAKE - BAKE FROM SCRATCH
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Estimated Reading Time 3 mins
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EGGLESS LEMON SEMOLINA CAKE | YUZU BAKES
From yuzubakes.com
Ratings 2Category Baked, Dessert, HolidayCuisine East European, RomanianTotal Time 1 hr 15 mins
- In one bowl, mix the oil with sugar and salt. Mix until the salt and sugar are fully melted. Add the tomato paste, one tbsp at the time and continue mixing. Add the rum essence. Now add the baking soda and the flour, bit by bit, around 2/3 cups at the time. Continue mixing until the result is a sort of elastic, non-sticky dough. (read notes for troubleshooting)
- Bring the water to a boil, then add the sugar, vanilla extract, cinnamon and lemon zest if using. Mix well until the sugar is fully dissolved. Add the semolina bit by bit. Mix continuously so no lumps form. Keep mixing until the semolina thickens. Add the lemon juice and vegan butter and mix for another 2-3 minutes. Remove from the hob and set aside to cool slightly.
- Use a large baking tray (which fits in your fridge) and place one cake sheet (together with the baking paper underneath it) on it. Add 1/3 of semolina filling over the cake sheet and using a spoon spread it evenly. Gently remove the next cake sheet from the baking paper and place it over the semolina filling. Add another 1/3 of semolina filling and spread it evenly. Add the third cake sheet and the remaining semolina filling. Add the last cake sheet.
LEMONY SEMOLINA-JAM CAKE RECIPE - MICHELLE VERNIER | FOOD ...
From foodandwine.com
Servings 1Total Time 1 hr 45 mins
- In a small saucepan, bring the half-and-half to a simmer. In a medium bowl, whisk the yolks, sugar, flour, cornstarch and salt. Whisk in the hot half-and-half. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Whisk in the butter and vanilla. Scrape the pastry cream onto a large plate and let cool to room temperature, about 10 minutes.
- Preheat the oven to 375°. Butter an 8-inch springform pan. In a medium bowl, whisk the pastry cream with the 6 tablespoons of butter until smooth. Whisk in the lemon zest and juice. Add 1/4 cup plus 2 tablespoons of the sugar, the cake flour, semolina, baking powder and salt and whisk the batter until smooth.
- In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar at high speed until the whites are glossy and stiff. At low speed, beat one-fourth of the beaten whites into the batter, then fold in the rest with a rubber spatula until no streaks of white remain.
- Scrape the batter into the prepared pan and bake in the lower third of the oven for about 40 minutes, until the cake is golden and a skewer inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 20 minutes, then remove the ring and base and transfer to a rack to cool completely.
LEMON SEMOLINA OLIVE OIL CAKE - JILL MCINTOSH
From jillianmcintosh.com
Estimated Reading Time 1 min
- In the large bowl of a stand mixer, beat together the eggs and sugar on medium-high speed. While the mixer is running, slowly stream in the olive oil and the milk, beating until well combined. Add the vanilla extract, lemon juice, and lemon zest and beat until combined.
- In a medium bowl, whisk together the all-purpose flour, semolina flour, baking powder and salt. Add the dry ingredients to the wet and stir just until no flour streaks remain. Pour the batter into the prepared pan. Bake for 55-60 minutes or until a small knife inserted into the center comes out with just a few moist crumbs.
OTTOLENGHI'S LEMON-SEMOLINA ALMOND CAKE - SIDECHEF
From sidechef.com
5/5 (1)Total Time 1 hr 20 minsCuisine Italian, AmericanCalories 159 per serving
- Whisk together the Almond Flour (1 1/2 cup), Semolina Flour (1/2 cup), Baking Powder (1 teaspoon), and Kosher Salt (1/2 teaspoon) in a medium bowl to combine.
- Using an electric mixer on high speed, beat Unsalted Butter (2 tablespoon), Granulated Sugar (1 cup), an additional 2 tablespoons of sugar,Lemon (2 tablespoon) and finely grated Lemon (1 teaspoon) until very light and fluffy, about 5 minutes.
LEMON AND ALMOND SEMOLINA CAKE - JAMIE GELLER
From jamiegeller.com
Servings 16Category Desserts
- Bring to a boil, reduce heat, and simmer until sugar is dissolved and mixture has thinned, about 5 minutes.
- Combine semolina flour, almond meal, baking powder, baking soda and salt in a bowl, stir well with a fork and reserve.
LEMON ROSEMARY OLIVE OIL CAKE - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
5/5 (1)Total Time 1 hrCategory CakeCalories 475 per serving
- Combine the almond flour, semolina, baking powder and sea sat. Stir thoroughly, to remove any lumps and set aside.
- In another bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand or stand mixer until the mixture is well incorporated and lighter in colour.
- Fold through the semolina mixture until well incorporated and pour the batter into a cake tin. Bake for 30-35 mins (depending on your oven) or until a skewer inserted comes out clean.
RAVA CAKE (EGGLESS SEMOLINA CAKE) - FUN FOOD FROLIC
From funfoodfrolic.com
5/5 (8)Calories 256 per servingCategory Dessert
- Add curd and mix using a spatula to make a batter. Set aside. This step will soften the semolina (rava).
- Line an 8 inch round baking tin with parchment paper. Brush it with oil or ghee. Preheat oven at 180 degree celcius for 10 minutes.
SEMOLINA AND LEMON CURD CAKE WITH ROSEMARY AND LEMON SYRUP
From linsfood.com
5/5 (54)Total Time 1 hr 20 minsCategory DessertsCalories 423 per serving
- You will need a 20cm (8″) round cake tin. Grease and line it as required. Mine doesn’t need lining, just greasing. Set aside.
- Cream the butter and sugar for 1 whole minute until pale and light in texture. If your mixer has lots of speeds and you are using the highest, you can reduce that down to 30 seconds.
LEMON HAZELNUT SEMOLINA SYRUP CAKES RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory DessertsServings 8Total Time 40 mins
- Preheat oven 180°C (fan forced 160°C). Grease and line bases with baking paper in 8 x ½ cup muffin pans.
- Beat butter, sugar and lemon zest and beat until light and creamy. Add hazelnut meal and mix until combined. Add eggs gradually until well combined.
- Sift semolina, baking powder and salt over the mixture. Use a spatula to fold in with lemon juice.
- Divide mixture between the 8 muffin pans and top with pistachios and lightly press into mixture. Bake for 20 minutes or until a skewer inserted comes out clean.
LEMON LOAF CAKE WITH ALMOND AND SEMOLINA - ALEXANDRA'S KITCHEN
From alexandracooks.com
4.7/5 (18)Category Quick BreadCuisine Middle EasternTotal Time 1 hr 15 mins
- Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the 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. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
- Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.
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4.7/5 (37)Estimated Reading Time 1 minServings 10Total Time 1 hr 10 mins
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