Semolina Milk Soaked Cake Recipes

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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 MILK SOAKED CAKE



Semolina Milk Soaked Cake image

I have this recipe from my mother. It's quick and easy to make, excellent for kids as it contains almost no fat.

Provided by Cristina

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

4 eggs (separated)
10 tablespoons semolina
8 tablespoons sugar
1/2 liter milk
vanilla
lemon rind

Steps:

  • Preheat oven to 180°C.
  • Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
  • Beat the egg whites until stiff.
  • Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
  • Gently fold in beaten egg whites and pour all the mixture into casserole.
  • Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
  • While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
  • Flip the baked cake over on a platter and remove baking paper.
  • Soak immediately using a spoon to pour the hot milk all over the cake.
  • Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.

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

SEMOLINA CAKE



Semolina Cake image

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

1 orange, thinly sliced
1/2 cup confectioners' sugar
Whipped cream
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
8 egg whites
1 1/2 cups caster (superfine) sugar
12 egg yolks
1 teaspoon baking powder
4 tablespoons condensed milk
1 teaspoon vanilla powder
Zest of 1 orange
1/2 cup plus 2 tablespoons cake flour, sifted
1 1/4 cup semolina flour
1 cup blanched slivered almonds, finely chopped

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.

LEMON SEMOLINA CAKE



Lemon Semolina Cake image

I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.

Provided by Wish my name is She

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

100 g sugar
3 tablespoons oil
2 lemons, finely grated zest of
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water
2 lemons, juice of

Steps:

  • Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
  • Fold in the semolina, baking powder, ground almond and milk, mixing well.
  • Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
  • Let cake cool in pan.
  • While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
  • Add lemon juice and return to a rapid simmer, cooking for another few minutes.
  • Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

SOAKED LEMON SEMOLINA CAKE



Soaked Lemon Semolina Cake image

A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.

Provided by HeatherFeather

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

100 g caster sugar
3 tablespoons canola oil
2 lemons, zest finely grated
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

Steps:

  • Grease and flour a round 20 cm cake tin.
  • Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
  • Fold in the semolina, baking powder, nuts, and milk, mixing well.
  • Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
  • Let cake cool in pan 15 minutes.
  • While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
  • Add lemon juice and return to a rapid simmer, cooking for another few minutes.
  • Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
  • Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
  • (Taste and add a bit more sugar if the berries are very tart).
  • Serve cake warm, cut into wedges with the warm berries on top.

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