How to Blends At Home Semolina Almond Cake

How to Blends At Home Semolina Almond Cake Delicious, fresh and tasty.

Semolina Almond Cake. 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.

In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form.

Fold the meringue into the semolina mixture, working fast to combine.

An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup.

You can have Semolina Almond Cake using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Semolina Almond Cake

1. It’s of Cake.

2. Prepare of semolina.

3. It’s of each eggs.

4. It’s of butter.

5. Prepare of sugar.

6. You need of yogurt.

7. It’s of baking powder.

8. Prepare of vanilla essence.

9. Prepare of almond meal.

10. You need of orange rind grated or cut in thin strips (optional).

11. It’s of raisins (optional).

12. It’s of almond extract (optional).

13. You need of Syrup.

14. Prepare of each fresh lemon juice.

15. It’s of sugar.

16. You need of water.

Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia.

The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi's next cookbook, a dessert one, which is still in its recipe-testing phase.

While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don't care for extra steps like syrup making (so lazy!), the ingredients for the cake looked so good: one.

With an electric mixer in a large bowl, whip the cup of butter until soft.

Semolina Almond Cake step by step

1. Place semolina into a bowl..

2. Sift baking powder into semolina.

3. Add yogurt, mix wrll. Allow to stand for about an hour..

4. An hour later beat egg yolks with sugar until light in color. Add softened butted, keep beating..

5. Stir into semolina-yoghurt mix.

6. Heat oven to 350°F. Grease a spring form with butter..

7. Beat egg whites until white, fluffy and firm steady picks.

8. Gentlly stir into semolina mix..

9. Pour into the spring form.

10. Bake at 350°F for about 30 minutes or until golden in color and springy to touch..

11. While cake is in the oven make syrup. Boil water with sugar on slow for about 10-15 minutes. Turn off the heat. Add lemon juice.

12. Pour the syrup onto the cake while still in the spring form. Let cool..

13. Only take out of the springform when cools down..

14. Top with caster sugar if desired.

Add the confectioners' sugar a little at a time and whip until fluffy.

This delicious semolina almond cake recipe comes to us courtesy of chef Levana Kirschenbaum.

Levana is the author of several cookbooks, including Levana Cooks Dairy-Free and The Whole Foods Kosher Kitchen, and she is a well-known chef in the NYC area.

Levana's cake is definitely an all-occasion dessert that can be easily adapted to suit a variety of special diets.

Semolina is durum wheat that is more coarsely ground than regular wheat flours.