Soaked Lemon Semolina Cake Food

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)

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.

SOAKED LEMON SEMOLINA CAKE

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 CAKE SOAKED WITH LEMON SYRUP (REVANI)

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.

SEMOLINA-LEMON SYRUP CAKES

Steps:

• Make the cakes:
• Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
• Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
• Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
• Make the syrup:
• Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
• As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
• Do Ahead
• Cakes can be made 2 days ahead. Store airtight at room temperature.

LEMON SEMOLINA CAKE

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 MILK SOAKED CAKE

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.

BASBOOSA - EASY SEMOLINA CAKE

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!

REVANI (GREEK SEMOLINA CAKE)

Steps:

• Preheat the oven to 350°F.
• Grease the bottom and sides of a 9"x13" pan.
• In a medium bowl, mix together the flour, semolina, and baking powder.
• Use a mixer to cream the sugar and butter until light and fluffy.
• With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
• Add the vanilla extract and lemon zest.
• Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
• Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
• Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
• Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
• Add the lemon juice and allow to cool.
• Once the cake has finished baking, pour the syrup over it while the cake is still warm.
• When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.

SOAKED LEMON CAKE (SWISS STYLE)

Steps:

• Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
• Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
• Pour into the prepared pan and bake for around 45 minute.
• Make the syrup:.
• In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
• When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
• Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.