Isabelles Semolina Cake Recipes

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SEMOLINA YOGURT CAKE



Semolina Yogurt Cake image

Made with yogurt and semolina flour, Semolina Yogurt Cake is a one-bowl dessert or snack that doesn't require a mixer and comes out moist, tangy, and delicious.

Provided by Jess Smith via Inquiring Chef

Categories     Dessert

Time 40m

Number Of Ingredients 14

Ingredients:
3/4 cup (180 mL) Water
3/4 cup (150g) White Sugar
1 1/2 Tbsp (22 mL) Lemon Juice ((optional))
3 Large Eggs
1/2 cup (100g) White Sugar
1 1/2 cups (350 mL) Plain Yogurt ((see note))
1/2 cup (120 mL) Vegetable Oil
1 cup (167g) Semolina ((see note))
3 Tbsp (23g) All-Purpose Flour
1 tsp Pure Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

Steps:

  • Preheat the oven to 350°F / 177°C
  • Lightly grease an 8"x8" (20 cm x 20 cm) baking dish with cooking spray or lightly rub it with cooking oil.
  • Make syrup: Combine water and 3/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in lemon juice (if using). Set aside to cool completely.
  • Make the cake: In a large mixing bowl, whisk together eggs and 1/2 cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix). Pour batter into prepared pan.
  • Bake: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 30 to 34 minutes. (Note: Gently press on the cake in the center to be sure that it has cooked all the way through - it should have a springy but firm texture.)
  • Add syrup: Remove the cake from the oven and slowly pour the syrup over top, making sure to pour syrup evenly over the entire surface. (Note: much of the syrup will drip down the sides which is fine. The cake will absorb the syrup from the bottom as it sits.)
  • Let the cake cool completely before slicing and serving. (The cake is also great served chilled. If not serving immediately, store it in the refrigerator for up to 3 days.)

Nutrition Facts : ServingSize 1 slice, Calories 314 kcal, Carbohydrate 45 g, Protein 4 g, Fat 14 g, SaturatedFat 11 g, Cholesterol 5 mg, Sodium 220 mg, Fiber 1 g, Sugar 30 g

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE



Basbousa: Almond Coconut Semolina Cake Recipe image

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!

Provided by The Mediterranean Dish

Categories     Dessert

Time 1h

Number Of Ingredients 12

1/2 cup plus 2 tbsp unsalted butter
1 cup sugar
1 cup plain yogurt
1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina)
1/3 cup milk
1 tsp baking powder
1/4 cup sweetened shredded coconut or coconut chips
1/4 cup shaved almonds
1 1/2 cup sugar
1 3/4 cup water
1 short cinnamon stick
1/4 tsp lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a small bowl and melt in the microwave. Set aside.
  • In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
  • Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
  • While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
  • As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
  • When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

Nutrition Facts : Calories 625 calories, Sugar 64.6 g, Sodium 23.6 mg, Fat 22 g, SaturatedFat 11.2 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 2.3 g, Protein 9.7 g, Cholesterol 43.6 mg

SEMOLINA CAKE



Semolina Cake image

This is my family's favorite cake.

Provided by sapphireml

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon baking powder
1 ½ cups butter
¾ cup white sugar
10 eggs, separated
½ cup orange juice
2 tablespoons grated orange zest
2 teaspoons vanilla extract
2 tablespoons brandy
⅔ cup almonds, coarsely chopped
⅔ cup almonds, finely chopped
½ cup sliced almonds
1 tablespoon brandy

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

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)



Namoura (Syrup-Soaked Semolina Cake) image

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 20 to 24 pieces

Number Of Ingredients 9

2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract or rose water
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
3/4 cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup/29 grams slivered almonds

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams

ISABELLE'S SEMOLINA CAKE



Isabelle's Semolina Cake image

Provided by Susan Herrmann Loomis

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3/4 cup (150 grams) plus 6 tablespoons sugar
1 teaspoon unsalted butter, melted
3 large eggs
4 cups (1 liter) milk
1 vanilla bean, split down its length
Pinch of sea salt
3/4 cup plus 1 tablespoon (120 grams) semolina
1/4 teaspoon freshly grated nutmeg
1/2 cup (75 grams) raisins

Steps:

  • 1. Preheat the oven to 400°F (200 °C). Have ready a 6-cup (1 1/2 l) soufflé dish or charlotte mold.
  • 2. Make the caramel: Place the 6 tablespoons sugar in a small heavy saucepan over medium heat. It will gradually dissolve, and as it does so, swirl it around in the pan. When it is a pale caramel color, after 4 to 5 minutes, quickly pour it into the mold, swirling the mold so the caramel completely covers the bottom. Use the pastry brush to brush the sides of the mold with the melted butter.
  • 3. Whisk the eggs in a small bowl until they are blended and set aside.
  • 4. Place the milk, 3/4 cup (150 g) sugar, and vanilla bean in a medium-size heavy saucepan. Stir, and heat over medium heat until the milk is steaming and small bubbles have formed around the edges. Immediately remove from the heat, cover and let infuse for 10 minutes. Then remove the vanilla bean, rinse it well, and reserve it for another use.
  • 5. Return the milk to medium heat, and when small bubbles have formed around the edges, add the salt and the semolina, lightly sprinkling the semolina over the milk and stirring constantly. Continue to stir constantly as the semolina cooks (it will thicken dramatically), until it has become like a paste, at least 10 minutes.
  • 6. Remove the semolina from the heat and whisk in the eggs until they are thoroughly combined. Then whisk in the nutmeg and stir in the raisins.
  • 7. Pour the mixture into the prepared mold and bake in the center of the oven until the cake is puffed and golden, 45 minutes.
  • 8. Remove the mold from the oven and let it cool for 10 minutes. Then unmold the cake onto a serving platter.

BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)



Basbousa (Semolina and Almond Drizzle Cake) image

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini for a toasty crust.

Provided by Salma Hage

Yield Makes one 8-inch (20-cm) square cake

Number Of Ingredients 13

1 Tbsp. tahini, for greasing
2½ cups (12 oz. or 350 g) fine semolina
½ cup (3 oz. or 100 g) superfine or sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup (4 fl oz. or 120 ml) milk
½ cup (4 oz. or 120 g) plain yogurt
3 ½ oz. (100 g) unsalted butter, melted
16 blanched almonds
¾ cup (4 oz. or 120 g) superfine or caster sugar
Grated zest and juice of 1 lemon
1 bay leaf
1 Tbsp. rose water or orange blossom water

Steps:

  • Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
  • Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
  • Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
  • While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
  • Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.

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