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
SUGEE (SUJI) CAKE
This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to www.boostprints.com to view a picture of the cake.
Provided by Oi Lin
Categories Dessert
Time 1h
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
- Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
- Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
- Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
- Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
- Pour mixture into cake tin and bake for 45 minutes.
- Allow cake to cool for 10 minutes before removing from tin.
- Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.
Nutrition Facts : Calories 1138.5, Fat 73.3, SaturatedFat 32.2, Cholesterol 342.4, Sodium 354.6, Carbohydrate 104.6, Fiber 6.7, Sugar 62.3, Protein 21.4
SEMOLINA CAKE (EURASIAN RECIPE)
This is a wonderful cake which is a dying recipe. Why dying cos...it's a eurasian recipe...a cross between a almond and a butter cake. But because it is such a well kept secret....the recipe is dying cos so few people have it now. Try it.., it's quite dense though i must warn ya. Eurasians are a race people in asia call Kids of european and asian decent. Usually made for eurasian weddings. :)
Provided by KitchenManiac
Categories Dessert
Time 1h45m
Yield 1 9inch cake
Number Of Ingredients 11
Steps:
- Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices.
- Whip egg yolks with half the sugar till light and fluffy.
- Cream butter with the rest of the sugar together with vanilla flavour.
- Fold in the creamed egg yolk mixture.
- Add the mixed dry ingredients and brandy.
- Stir lightly till well mixed.
- Turn batter into a lined and greased 9 inch cake tin.
- Bake in a preheated oven at 175ºC for one hour to 60 minutes until golden in colour.
- You can also test if it is done by inserting a skewer into the cake.
- It's done when the stick comes out clean.
SEMOLINA CAKE
This is my family's favorite cake.
Provided by sapphireml
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g
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