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- Dish type
- Sponge cake
- Semolina cake
This is my family's favourite cake!
30 people made this
- 125g plain flour
- 4 tablespoons semolina
- 1 teaspoon baking powder
- 350g butter
- 150g caster sugar
- 10 eggs, separated
- 125ml orange juice
- 2 tablespoons grated orange zest
- 1 dessertspoon vanilla extract
- 2 tablespoons brandy
- 100g almonds, coarsely chopped
- 100g almonds, finely chopped
- 50g flaked almonds
- 1 tablespoon brandy (optional)
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat the oven to 190 C / gas 5. Grease and flour a 23x33cm baking tin. Sift together the flour, semolina 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 cake mixture into the prepared baking tin and sprinkle with flaked almonds.
- Bake in the preheated oven for 30 minutes. Reduce the heat to 180 C / gas 4 and bake until a skewer inserted into the centre 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.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
not sure about this recipe but willing to try it i hope it turn out well. for me 10 normal eggs is completely normal since in my country indonesia we often bake cakes with many egg it can even up to 30 eggs ( just egg yolk )-08 Sep 2010
Hi,I have not tried this recipe yet. Will do so soon! I am salivating just by reading your recipe.Thanks so much for posting this recipe. Have been trying for the longest time to locate a Semolina aka Sugee/Sugi cake that provides US baking measurements i.e. cups.Cheers,Roseange-05 Jan 2012
Vegan Sfouf Cake
Our vegan sfouf cake is as delicious as the classic Lebanese semolina cake but made without eggs, dairy, or refined sugar. Super spongy and with a wonderful orange and anise aroma, it's simply irresistible.
Time 1h 25m
Bring bay leaves, sugar, salt, and ½ cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves let cool.
Cake and Assembly
Preheat oven to 350°. Butter a 9"-diameter cake pan. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Whisk yogurt and milk in a large bowl. Mix in dry ingredients, then ¾ cup butter. Scrape batter into prepared pan. Bake cake until golden brown and firm, 55–65 minutes. Transfer to a wire rack and let cake cool in pan 10 minutes. Turn a plate over top of pan and invert cake. Using a cake tester or toothpick, poke holes all over cake gradually pour all but ¼ cup bay leaf syrup over, letting it soak in. Let sit 30 minutes.
Meanwhile, remove peel and white pith from oranges. Slice into ¼"-thick rounds remove seeds. Combine in a medium bowl with remaining bay leaf syrup let sit, tossing occasionally, at least 20 minutes. Taste and add lemon juice as needed.
Serve cake with oranges in syrup.
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
- 1 ½ cups semolina flour
- ½ cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 ½ teaspoons baking powder
- 1 ⅛ cups white sugar
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon pine nuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
- 1 stick (8 tablespoons) unsalted butter, softened, plus more for pan
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon plus a pinch of salt
- 1/2 cup finely ground semolina flour
- 4 large eggs, separated, plus 1 large egg white
- 3/4 cup sliced almonds, with skins
- 3 tablespoons packed light-brown sugar
- 1 1/4 cups granulated sugar
- 1/3 cup almond paste
- 1/2 teaspoon pure vanilla extract
- 2/3 cup whole milk
Preheat oven to 350 degrees. Generously butter a 9-inch springform pan set aside.
Sift all-purpose flour, baking powder, and 3/4 teaspoon salt together into a medium bowl stir in semolina flour. Set aside.
Whisk 1 of the egg whites vigorously in a small bowl until foamy. Transfer 2 teaspoons of egg white to a medium bowl discard remainder. Stir almonds, brown sugar, and a pinch of salt into egg white. Set almond mixture aside.
Put butter, 1 cup granulated sugar, and the almond paste in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg yolks and vanilla mix until well blended, about 2 minutes.
Reduce speed to low. Mix in reserved flour mixture in 3 batches, alternating with 2 batches of the milk. Continue mixing until no traces of flour or milk remain, about 2 minutes. Transfer the cake batter to a large bowl.
Fit the electric mixer with the whisk attachment. Put remaining 4 egg whites in a clean mixing bowl beat on medium high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar beat until soft peaks form.
Using a rubber spatula, fold half of egg-white mixture into batter. Gently fold in remaining egg-white mixture.
Transfer the batter to buttered pan. Smooth top with spatula. Bake until cake begins to turn golden but center is still wobbly, 15 to 20 minutes.
Remove cake from oven scatter reserved almond mixture evenly over top.
Return cake to oven bake until topping is golden brown and a cake tester inserted into center comes out clean, about 25 minutes. (Check cake 10 to 15 minutes beforehand if almond topping is darkening too quickly, cover loosely with foil, and continue to bake.)
Let cake cool completely in pan on a wire rack. Run a thin knife around edges of cake to loosen remove sides of pan. Using two spatulas, transfer cake to a serving platter or a cake stand. Cake can be stored in an airtight container at room temperature up to 4 days.
About Semolina Cakes
The fun thing about Basbousa is that there are so many different yet super similar variations of it! This middle eastern cake recipe is also known as Namoura, Harissa and Revani. All have their own variations and twists, but they are fairly similar!
How to make different variations of semolina cake:
This cake is great because you can use the same base and concepts but flavor it in so many different ways, depending on what nuts you use and how you make your simple syrup:
- Use different nuts &ndash almonds, pistachios, hazelnuts or a combination.
- Flavor the simple syrup with orange blossom water, lemon juice rose water, half a cinnamon stick or half a vanilla bean.
What ingredients do I need to make semolina cake:
Basbousa takes a few ingredients that you might not stock in your pantry. Here is an explanation of what, where, and why you need to add these to your shopping list:
- Why use Semolina Flour? &ndash Semolina is a variety of wheat that is often used in Italian pasta! It gives the basbousa its signature texture and a mild nutty flavor. You cannot substitute regular four here.
- What is Ghee? &ndash Ghee is clarified butter (butter that has been simmered and strained to remove all the water), and it has an awesome nutty flavor &ndash you can make your own ghee at home!
- Do I have to use Unsweetened coconut flakes? &ndash it is super important to use unsweetened coconut here, or your semolina cake will turn out to be way too sweet. You won&rsquot really taste the coconut here, so if you are not a fan of coconut desserts, you probably won&rsquot even notice it in this cake!
Tips to make the best semolina cake:
The following tips will help you make the best basbousa ever!
- Don&rsquot overmix the batter. You need it to be just barely mixed. Semolina flour has a really high gluten content, so if you over-mix it, your cake will end up tough.
- Bake for 10 minutes in center oven rack, then move to the top and cook another 10-15 so it gets nice and brown on top.
- Pour the hot simple syrup over the hot cake, cover it with foil, and return it to the turned off but still warm over for 5-10 minutes.
- Let the syrup soak at least an hour, if not overnight.
Table Conversations with Kids about Semolina Cake
This semolina cake is a fun dessert to serve with kids because there is so much to talk about.
- Ask your kids to help you choose the nuts you put on top.
- Ask your kids how you should flavor the simple syrup &ndash smelling each one you have on hand and talking about their differences.
- Talk about how the cake smells &ndash can you smell the nuts, the spices, the flavorings?
- Talk about how the cake feels in your mouth &ndash use words like dense, moist, thick, etc.
To learn more about how to talk to your kids about their food and expand their food vocabulary, check out &ldquoHow to Explore the Sense of Taste with Kids&rdquo and sign up for the Tasting Trek Challenge!
How to Serve Semolina Cake
This Semolina Cake Recipe is the perfect finish to a meal! Serve alongside Easy Beef Koftas for dinner.
Its also an awesome cake to serve at any tea party, or any dessert. You don&rsquot need anything fancy to serve it with, but a dollop of lightly sweetened whipped cream is a happy addition.
Semolina Cake Recipe
Semolina cake (Basbousa, Hareesa), also known as Revani in Turkey, Ravani or Revani in Greece, is a decadent sweet treat. Made from a combination of semolina and flour this cake is soaked in a citrus infused syrup ̶ much like gulab jamuns ̶ it too has a golden brown shell encasing a soft syrupy internal section.
Semolina is often an unlikely ingredient in cakes, maily because of its rough grainy texture. The process of soaking the cake in syrup however does tame the semolina resulting in a smoother, softer cake texture. The combination of yogurt , oil and eggs contribute to the density and richness of this cake. There are several variations to the traditional recipe some using equal amounts of semolina and flour, or butter instead of oil. The syrup sometimes contains orange essence or fresh citrus peel.
For this recipe I have opted for oil instead of butter, more semolina than flour and fresh citrus peel for the syrup and topping. Semolina cake is best made the day before you intend serving it - this way the cake can absorb the syrup. Also best made for special occasions catering for many guests (to avoid overindulgence). Optionally one can omit the use of syrup for a less caloric cake.
This recipe is suitable for a 30 x 30 cm square pan.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 20 3cm x 3cm squares
- 2 cups semolina *
- 6 level tablespoons flour
- 2 cups plain yogurt
- half cup vegetable oil
- 2 tablespoons sugar
- 5 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla or orange essence
- 1.5 cups sugar
- 1.5 cups water
- 1 lemon
- 1 orange or orange zest (optional)
- pinch of salt (optional)
1. Make the syrup 2-3 hours before you intend baking the cake. Add the 1.5 cups water and sugar in a pan on medium heat. Boil for 5-7 minutes until the sugar appears to be dissolved. Squeeze half a lemon into the syrup. Then add the half lemon into the syrup. Add remianing lemon zest. Boil for another 4-5 minutes. The lemon will prevent the sugar from crystallizing. Remove from stove. Allow to cool until needed.
2. Preheat the oven to 150 degrees Celsius.
Whisk the eggs, vanilla essence and sugar then add the oil and yogurt. Mix to form a creamy consistency. Sift in the dry ingredients. Add 2 tablespoons orange zest.
Preheat oven to 425°. Butter an 8x8” baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.
Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 Tbsp. butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.
Bake cake until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 Tbsp. butter let cool slightly. Serve with coconut ice cream, topped with coconut flakes.
DO AHEAD: Cake can be baked 1 day ahead cover and chill.
How would you rate Burmese Semolina Cake?
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Made this with my 4th graders and they LOVED it. Beautiful texture from the almond meal and it was a snap to make. We don't have muffin tins so sprayed a shallow 8x10 pan with non-stick spray and baked it as a cake in the convection oven. (Took as a few minutes longer to cook, as expected. NBD.) Easy as can be. And such a beautiful shade of yellow! A great way to use up lemons from our tree, too. Just a note: for those of you unfamiliar with semolina - it's wheat and has gluten.
Good, homey dessert. Did not think these cakes rose to the level of excellence.
to A Cook from VA - I am not sure if you meant "glucose" or "gluten" free. These cakes are neither. Semolina is wheat, so it has gluten, even if there is almond flour.
With so many friends now eating glutose free I thought thus would be an excellent recipe to me. Just recently I started baking with almond meal, but always tossed the package in my shopping cart without looking. However I did see the price tag this trip and was shocked at the cost of the almond, then add the semolina flour and lemons this made a pretty pricey muffin. However if it tasted as good as the reviews it was all worth it. Sadly it was not so. I could not wait to take them from the oven, but when I opened the oven door I was crushed. The center of each muffin had sank to the middle. I immediately assumed I had made a mistake but I followed the recipe perfectly and didn't mix up baking soda for powder which was my first assumption. I did eat the edge of one muffin and it wad tender and lemony as others described. I just won't make again. It always amazes me how a recipe will be perfect for one person and not another.
So delicious, lemony, tender and moist. just as written. I'm a fan of Yotam Ottolenghi, and rarely find a recipe this easy. I love his cooking but usually find it a lot of work. Not these however. I just made my second batch this week. If the rest of his new book is anywhere close to this good, it'll be a must buy!
bright and lemon-y, like an almond flour lemon pectin, but they're so moist and delicate I don't think they would release from a mold very well, be sure to use paper liners or parchment paper or you'll end up with a delicious mess.
What kind f semolina flour is used: medium? Fine?
I usually don't like lemon cakes, but this one was so delicious and fresh! Being flourless it tasted like a mix between a French macaron and marzipan candy. Fresh out of the oven, it was so moist and gooey!
I haven't made these yet, but intend to try them for our next church potluck. I am going to give it a try with the "mini" cupcake pans. I would assume to do all the same except for baking time. a bit less.
I made these exactly as the recipe said. They are delicious, light and so fresh tasting. I couldn't eat just one. They were perfect with a cup of tea. I had a little left over syrup so I mixed it with an equal amount of vodka, added a star anise to soak and created a little limoncello of my own. That was tasty, too. Already planning to make these again this week.
Migliaccio Recipe: semolina and ricotta cake recipe from Naples
Every single Country has its own typical holidays meal and Naples is, in Italy, one of the most prolific in this sense. For Carnival, for example, a real Neapolitan will always eat a piece of migliaccio, this semolina cake which is a reminder of the old times when food was just a matter of easy to find ingredients.
The world migliaccio means pudding and that’s what you get when you eat a piece of migliaccio: some people add a touch of cream to make it smooth but the real migliaccio is just a cake, particularly yellow and good.
Original is a fancy word when it comes to Italian food since each family has its own version of every single recipe and we can only assume this is the one that is near to the very traditional one.
The Neapolitan migliaccio can also be prepared in a gluten-free version using polenta flour for a more or less similar result for an even lighter result you can avoid the ricotta and add about 100 grams of candied citron.
The migliaccio is kept very well and for a long time just place it inside a cake holder or on a covered plate so that it does not lose compactness.
Here is my recipe for preparing the Neapolitan migliaccio at home, with the original and very simple recipe.