recipe: semolina cake

July 23, 2009 at 1:18 pm Leave a comment

This is a delicious cake, and very easy to make. The last time I made it, I blanched the almonds the night before so that making the cake would seem even more effortless. Everything is mixed into one bowl, and the syrup hardly even needs stirring. It’s a sweet one, and is a very good accompaniment to tea or coffee.

Semolina Cake

 

Cake:

  • 2 cups semolina
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup yoghurt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • ½ cup rosewater (or several drops of rose essence in ½ cup water)
  • ¼ cup almonds

Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons lemon juice
  • seeds from 3 cardamom pods

 Method:

  • Blanch almonds and remove skins. 
  • Heat oven to 180º C and butter (or oil) a rectangular baking dish. 
  • Mix semolina and oil in a bowl. Add all other cake ingredients, except almonds.
  • Spread mixture into baking dish, top with rows of almonds.
  • Bake for 45 minutes to an hour – the cake will become brown at the edges and shrink slightly at the sides.
  • Towards the end of baking, put all syrup ingredients into a medium-sized saucepan, and cook for 10 minutes on low heat.
  • Remove cake from oven, cut into squares or diamonds.
  • Pour syrup over cake while cake is still hot. Serve when cake is cool and the syrup has been absorbed.
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Entry filed under: eating, recipe.

Recipe for Pavlova (Schaum Torte) link: yoghurt/yogurt tartlets

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