Semolinacake Recipes

SEMOLINA CAKE

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.

BASBOOSA - EASY SEMOLINA CAKE

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

SEMOLINA CAKE

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.

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE

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!

ORANGE CAKE WITH SEMOLINA AND ALMONDS

Steps:

• Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
• Place oranges in the bowl of a food processor; pulse until finely chopped.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
• Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
• Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
• Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

SEMOLINA YOGURT CAKE

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.)

GREEK SEMOLINA CAKE WITH ORANGE SYRUP (REVANI)

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.