Time 40m Number Of Ingredients 14 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.)

Number Of Ingredients 14 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.

Time 2h Yield 12 Number Of Ingredients 14 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.

Time 2h35m Number Of Ingredients 20 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.

Time 1h Yield 9-12 serving(s) Number Of Ingredients 11 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!

Number Of Ingredients 15 Steps:

Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves. Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside. Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate. Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour. Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.

Yield 12 Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside. In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.

Time 40m Yield 1 cake Number Of Ingredients 11 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.

Yield Makes one 8-inch (20-cm) square cake Number Of Ingredients 13 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.

Yield Makes 6 to 8 servings Number Of Ingredients 9 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.

More about “semolina cake recipes”