Semolina Cake

Name: Semolina Cake
Cuisine: American
Ingredients: 250 g semolina; 125 g plain flour; 150 g sugar; 200 g butter; 6 eggs; 3 tsp baking powder; 120 ml orange juice; 175 g almond powder; 1 tsp vanilla essence; 1 tsp orange zest; 1 pinch salt

Wiwik Sunariyah @cook_bonbon9449

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.

So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.

Wiwik Sunariyah @cook_bonbon9449

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Ingredients

250 gsemolina
125 gplain flour
150 gsugar
200 gbutter
6eggs
3 tspbaking powder
120 mlorange juice
175 galmond powder
1 tspvanilla essence
1 tsporange zest
1 pinchsalt

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Steps

1

Sift dry ingredients. Separate the egg whites from the yolks.
2

Cream the butter and sugar until the sugar dissolved and add in vanilla and yolks one at a time.
3

Stir in the plain flour, baking powder, semolina with orange. When mixing in the ingredients alternate the ingredient until the measured ingredients are finished.
4

Then fold the almond powder into the mixture.
5

Whisk egg whites till stiff. Then fold the egg whites into the mixture.
6

Pour the mixture into a greased baking tin. (18-20 cm square)
7

Bake over moderate temperature till cook. (45 minutes)

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Cooksnaps

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Wiwik Sunariyah @cook_bonbon9449

on June 07, 2016 09:52

Hi, my name is Wiwik. I love cooking and baking very much. I have created this Cookpad account to save recipes I have tried and made a few modifications in them, so I will not forget on what I have done to make them turn out as how we like them to be.I do not really own the recipes because usually I take them from the internet, cooking books, magazines, Facebook cooking groups I have joined, my employer and friends. And sometimes I get ideas of recipes without accurate measurements, it happens usually after I have tried very nice dishes in restaurants, so in this case I will use my own assumption.If you come across this account and you think you would like to try any recipe I have written here, please feel free to do it, and let me know how it turns out.Happy cooking and baking, :)