ORANGE CAKE WITH SEMOLINA AND ALMONDS
Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy. The cake can be stored in an airtight container for up to 2 days.
Provided by foodfanatic
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 28.5 g, Cholesterol 93 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 35.3 mg, Sugar 25.8 g
MOROCCAN SEMOLINA AND ALMOND COOKIES
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don't have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don't over-process, or you'll wind up with almond butter. And if you're not a fan of orange blossom water, you can leave it out, or substitute rose water.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
- In a bowl, whisk together semolina, almond flour, baking powder and salt.
- Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
- Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
- Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams
MOROCCAN ORANGE AND ALMOND CAKE
A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint From the book "Perfect Baking" published by Parragon in 2008.
Provided by gemini08
Categories Dessert
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 13
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.
ALMOND SEMOLINA CAKE
This beautifully textured cake is soft, crumbly, and crunchy all at once-a crowd-pleasing dessert you can serve all year. Semolina flour gives the light and tender interior a bit of heartiness, and almond paste in the batter keeps the cake moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 12
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.
REVANI - GREEK ALMOND CAKE WITH SYRUP
This classic is a timeless addition to all festive tables and a favourite on mine!
Provided by George Tarantilis
Number Of Ingredients 12
Steps:
- Bring water and sugar to a simmer. Add the cinnamon stick and brandy. Simmer over medium heat for 5 - 7 minutes. Remove and cool.
- Preheat oven to 180C/375F. Butter a 12-inch / 30 c round springform pan.
- Sift the semolina and baking powder together. Set almonds aside separately.
- Whip the butter at high speed until creamy. Gradually add the sugar, beating. Add the yolks one at a time and whip after each addition. Whip in the brandy.
- Add the semolina mixture to the egg yolks gradually, mixing well. Mix in the almonds.
- Whip the egg whites to a medium stiff meringue. Fold a third of the meringue into the semolina mixture to lighten it and quickly fold in the remaining whites. Pour the mixture into the prepared pan and bake for about 30 - 35 minutes, until golden brown and spongy.
- Remove from oven and, using a ladle, pour the cool syrup over the hot cake, tilting to distribute the syrup evenly all over the cake. Leave the cake to sit and absorb the syrup for at least an hour before cutting and serving.
SAMALI ( SEMOLINA AND GROUND ALMOND CAKE)
From Diane Kochilas' book 'The Glorious Foods of Greece' (which I actually helped her edit for a while back in 1998). One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 261.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 56.9, Sodium 51.8, Carbohydrate 34.8, Fiber 1.1, Sugar 26.1, Protein 3.8
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.
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- Place the egg whites in the bowl of your electric mixer and with the whisk attachment on, start beating on medium-high speed.
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- Preheat oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch spring form tin with baking paper.
- Pour the orange juice and sugar into small saucepan over low heat and mix gently until the sugar has dissolved. Bring to a low simmer until reduced by half.
- Once the cake and syrup have cooled, prick the top of the cake with fork here and there. Pour over about half of the syrup (reserve the rest for serving). If the syrup pools in the centre use a pastry brush or spoon to spread it out.
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- In a clean bowl beat the yoghurt, sugar and condensed milk, using a whisk until light and fluffy. This will incorporate air into the batter and cake will turn out soft and light. The consistency of the mix should resemble a light foamy batter after this step. The more you beat it, the better will be the texture of the cake.
- Now add butter (room temperature) to the mix along with 1/4th cup of milk. Beat them together and once you get a notable creamy consistency in the mixture, add the essence and salt.
- Next fold in the semolina and almond meal into the batter. Ensure the ingredients are mixed well, and that there are no lumps or air trapped in. Let the batter stand for around 4-5 hours. It helps the semolina become moist. After the batter is allowed to stand for a few hours, adjust its consistency by adding milk, a little at a time so that it is of dropping consistency, not runny or too thick.
- Preheat the oven to 170* C, and while it heats, line the cake tin with a parchment paper. Add baking powder to the batter and mix. Now in a small bowl add vinegar and baking soda, quickly add it to the cake batter. Give the batter a good whip, so they mix well. Pour into the prepared cake pan and bake for 25 - 30 minutes.
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