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 (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.
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