HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE
I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy!
Provided by Faten
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
- Mix the yogurt and the baking soda in a separate bowl.
- Wait a few minutes until the yogurt doubles in size.
- When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
- Use your hands again to mix.
- After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
- (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
- Cut a diamond or square design in the cake witha butter knife.
- If using almond place one in each piece.
- Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
- Pour cold syrup on top while its hot so it can absorb all through.
- If using ground pistashios sprinkle a little on top of each square.
- FOR THE SYRUP:.
- Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
- Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
Nutrition Facts : Calories 606.9, Fat 15.8, SaturatedFat 8, Cholesterol 33.2, Sodium 272.2, Carbohydrate 111.8, Fiber 2.2, Sugar 80.3, Protein 7.4
PLUM AND POLENTA CAKE
Provided by Stanley Tucci
Categories Cake Dessert Bake Plum Hominy/Cornmeal/Masa Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
- 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
- 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
- 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
PRUNE AND SEMOLINA CAKE
Am decluttering all my magazine clipped recipes and posting them here - am yet to try this one. Note to recipe says - suitable to freeze, can be made a day ahead.
Provided by ballarat
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degrees centigrade (moderately hot).
- Grease a 20 cm round cake tin and line base with paper; grease paper.
- 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
- 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
- 4. Stir in sifted flour, semolina and juice.
- 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
- 6. Bake in moderate oven about 50 minutes or until cooked through.
- 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
- 8. Turn onto wire rack, turn cake right side up and place rack on a tray.
- 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.
Nutrition Facts : Calories 2273.9, Fat 113.9, SaturatedFat 67.8, Cholesterol 640.8, Sodium 2146.3, Carbohydrate 266.6, Fiber 9.3, Sugar 57.6, Protein 45.5
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.
SOPHIE GRIGSON'S PARMESAN CAKE
Provided by Joan Nathan
Categories easy, appetizer
Time 45m
Yield Four to six servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Sift the all-purpose flour with the baking powder and salt. Add the Parmesan cheese, semolina and pepper.
- Place in a bowl, making a well in the center. Pour in the butter, egg yolks and milk and mix vigorously.
- Beat the egg whites until stiff and fold in.
- Spoon into a greased, round eight-inch cake pan and bake in the pre-heated oven for 30 to 35 minutes until firm and browned. Serve cut into four to six pieces as an hors d'oeuvre with drinks or as a bread with stews to mop up the sauce, or merely toasted.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 10 grams, Sodium 272 milligrams, Sugar 2 grams, TransFat 0 grams
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