Samali Semolina And Ground Almond Cake Food

SAMALI RECIPE (EXTRA SYRUPY GREEK SEMOLINA CAKE WITH MASTIC)

Steps:

• To prepare this Greek semolina cake recipe (samali), use pestle or a blender to ground the masticha, along with a pinch of sugar and set aside. (Mastic will give Greek semolina cake its distinctive taste and amazing smell. But be careful not to add any more mastic than this samali recipe calls for, as it will leave a slightly bitter taste to your Greek semolina cake).
• Place the yogurt in a bowl and add the baking soda. Blend to combine and set aside. In another bowl add the semolina, sugar, ground mastic and baking powder and blend with a spoon to combine. Add the yogurt mixture in the semolina mixture and whisk until the mixture is smooth and all the ingredients combine.
• For this Greek semolina cake recipe (samali) you will need a large baking pan, approx. 38*28cm. Butter the bottom and sides of the pan and pour in the mixture. The mixture for this Greek semolina cake is a little bit tight (not liquid) so even out the surface of the samali using a wet spatula.
• Cover the samali (Greek semolina cake) with a towel and let it rest for 3 hours.
• Using a knife score the Greek semolina cake into little individual pieces and garnish with blanched almonds. Bake the samali in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through.
• In the meantime prepare the syrup for the Greek semolina cake. In a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 2-3 minutes, until the sugar was dissolved and the syrup has slightly thickened. Set aside to cool.
• Turn the cake out of the oven and using a cooking brush, brush the top with the melted butter. Ladle slowly the cold syrup over the hot samali cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed. Let the samali cake cool down completely before serving.
• Serve this extra syrupy Greek semolina cake with a full spoon of kaimaki or vanilla ice cream. Enjoy!

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.

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.