Prune And Semolina Cake Recipes

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SEMOLINA PASTRY WITH DATES (MAKROUD)



Semolina Pastry With Dates (Makroud) image

Provided by Joan Nathan

Categories     dessert

Time 1h

Yield About 3 dozen small pastries

Number Of Ingredients 16

3 cups medium semolina
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons roughly chopped roasted almonds
1/2 cup vegetable oil
12 ounces date paste or ground pitted dates
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup roughly chopped almonds
Vegetable oil, for frying
1 cup honey, for dipping
2 tablespoons orange flower water or water

Steps:

  • To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
  • To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
  • Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
  • Place a heavy frying pan over medium heat, and add enough oil to come 1 1/2 to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 16 grams, TransFat 0 grams

PLUM AND POLENTA CAKE



Plum and Polenta Cake image

Provided by Stanley Tucci

Categories     Cake     Dessert     Bake     Plum     Hominy/Cornmeal/Masa     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

Steps:

  • 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
  • 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
  • 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
  • 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

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

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1/3 cup butter
1/2 cup packed brown sugar
1-3/4 to 2 pounds medium plums, pitted and halved
2 large eggs, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 teaspoon lemon extract
Whipped cream, optional

Steps:

  • Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

INY'S PRUNE CAKE



Iny's Prune Cake image

I was fortunate enough to happen upon this recipe for my great-grandmother Iny's Prune Cake a few years ago.

Categories     Christmas     breakfast     dessert     main dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 20

FOR THE CAKE:
1 c. Prunes
1 c. Sugar
3 whole Eggs
1 c. Canola Oil
1 1/2 c. Flour, Sifted
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cinnamon
1 c. Buttermilk
1 tsp. Vanilla Extract
_____
FOR THE ICING:
1 c. Sugar
1/2 c. Buttermilk
1/2 tsp. Baking Soda
1 tbsp. White Corn Syrup
1/4 c. Butter
1/2 tsp. Vanilla

Steps:

  • Preheat oven to 300 degrees.Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.While cake has five minutes remaining, make the icing:Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.Remove cake from oven and pour on icing immediately.Allow to rest on the counter. Serve warm.NOTE: There is absolutely zero "prune effect" associated with this cake. The end.

PRUNE AND SEMOLINA CAKE



Prune and Semolina Cake image

Am decluttering all my magazine clipped recipes and posting them here - am yet to try this one. Note to recipe says - suitable to freeze, can be made a day ahead.

Provided by ballarat

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 9

1 cup pitted prunes (170 grams)
125 g unsalted butter
2 eggs
1 1/4 cups self-raising flour
3/4 cup fine semolina
1/3 cup orange juice
1/4 cup caster sugar
1/2 cup water
1 teaspoon rose water

Steps:

  • Preheat oven to 190 degrees centigrade (moderately hot).
  • Grease a 20 cm round cake tin and line base with paper; grease paper.
  • 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
  • 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
  • 4. Stir in sifted flour, semolina and juice.
  • 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
  • 6. Bake in moderate oven about 50 minutes or until cooked through.
  • 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
  • 8. Turn onto wire rack, turn cake right side up and place rack on a tray.
  • 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.

Nutrition Facts : Calories 2273.9, Fat 113.9, SaturatedFat 67.8, Cholesterol 640.8, Sodium 2146.3, Carbohydrate 266.6, Fiber 9.3, Sugar 57.6, Protein 45.5

GREEK SEMOLINA CAKE WITH ORANGE SYRUP (REVANI)



Greek Semolina Cake With Orange Syrup (Revani) image

Learn how to make revani, a moist and flavorful Greek semolina cake with a sweet syrup flavored with orange zest.

Provided by Lynn Livanos Athan

Categories     Dessert     Cake

Time 2h35m

Number Of Ingredients 20

For the Cake:
1 cup all-purpose flour
1 cup fine semolina
1 tablespoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
3 eggs (separated)
1 teaspoon vanilla extract
1 lemon (zested)
1 cup milk
1 pinch salt
For the Syrup:
1 1/2 cups water
1 1/2 cups sugar
2 (3-inch) strips orange zest
1 teaspoon lemon juice (freshly squeezed)
Optional Toppings:
Powdered sugar
Ground cinnamon
1/2 cup blanched and lightly toasted chopped almonds

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Grease the bottom and sides of a 9 x 13-inch pan and set aside.
  • Mix the flour, semolina, and baking powder in a medium bowl.
  • Using an electric mixer , cream the butter with the sugar until light and fluffy. With the mixer running, add the egg yolks one by one. Continue mixing until the batter turns light yellow. Add the vanilla extract and lemon zest .
  • With the mixer on low speed, add the flour mixture in 3 batches alternating with the milk.
  • Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
  • Using a spatula, gently fold the egg whites into the batter until just combined. Don't mix too much, or you will "flatten" your egg whites.
  • Pour the batter into the pan, level with a spatula, and bake for 45 minutes or until the cake is a nice golden color.
  • Add the water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
  • While the cake is still warm, cover it with the syrup. When the cake cools, you can sprinkle with some powdered sugar , cinnamon, and almonds, if using.

Nutrition Facts : Calories 208 kcal, Carbohydrate 37 g, Cholesterol 41 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 98 mg, Sugar 26 g, Fat 6 g, ServingSize 15 servings, UnsaturatedFat 0 g

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