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.
SEMOLINA MILK SOAKED CAKE
I have this recipe from my mother. It's quick and easy to make, excellent for kids as it contains almost no fat.
Provided by Cristina
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
- Beat the egg whites until stiff.
- Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
- Gently fold in beaten egg whites and pour all the mixture into casserole.
- Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
- While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
- Flip the baked cake over on a platter and remove baking paper.
- Soak immediately using a spoon to pour the hot milk all over the cake.
- Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.
NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 20 to 24 pieces
Number Of Ingredients 9
Steps:
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams
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.
SEMOLINA CAKE
Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at Italian and gourmet markets or health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease sides of a 10-inch tube pan with removable bottom.
- Beat egg whites until stiff, approximately 7 minutes. Add sugar, then yolks, and beat until stiff, adding baking powder along the way. In a stand mixer fitted with the paddle attachment, beat butter, condensed milk, vanilla powder, and the orange zest until smooth.
- Fold the whipped butter mixture into the egg white mixture. Fold in cake flour, semolina flour, and chopped almonds.
- Bake 30 to 35 minutes. Cover with aluminum foil and bake an additional 10 to 20 minutes.
- While the cake is in the oven, make the candied orange slices: Line a baking sheet with parchment paper. Arrange orange slices in a single layer and generously dust with confectioners' sugar. Transfer to 350-degree oven and bake until bubbling and lightly golden around edges, about 20 to 30 minutes.
- Turn off oven and leave cake in oven for 30 minutes. Remove cake, place on a cooling rack, cover with foil and a plate to cool for 1 hour.
- Remove cake from pan and serve with candied orange slices and whipped cream.
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
SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)
A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesn't react with metal. Nick Malgieri.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 two-inch pieces
Number Of Ingredients 11
Steps:
- Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
- Set oven rack in the middle of the oven; preheat to 350°.
- Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
- Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
- While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
- Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
- When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
- Scrape the cake batter into the prepared pan; smooth the top.
- Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
- Cool the cake on a rack for 10 minutes.
- While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
- While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
- After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
- Cool completely.
- Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
- Only the first piece is difficult and may break slightly, the rest should come out easily.
- Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
Nutrition Facts : Calories 254.7, Fat 7.7, SaturatedFat 4.5, Cholesterol 55.5, Sodium 86.2, Carbohydrate 43.8, Fiber 0.8, Sugar 31.3, Protein 3.7
BASBOOSA - EASY SEMOLINA CAKE
This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.
Provided by Doraholix
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- First make the cake:.
- Preheat oven to 350.
- Mix together flour, sugar, and baking powder very well in large bowl.
- Melt butter, add into mixture.
- Add yogurt into the mixture, mix well.
- Add eggs, mix well again.
- Beat mixture for 2 minutes til there are no lumps.
- Pour into 9 X 13 inch baking pan brushed with very little oil.
- Bake in middle rack of oven for 45 minutes.
- While the cake bakes, prepare the syrup:.
- Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
- Add in vanilla and cinnamon stick. Stir well.
- Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
- Mix well, let boil for 1 minute, remove from heat.
- After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
- Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
- Enjoy!
Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5
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