Best 7 Prune And Semolina Cake Recipes

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.

OLD FASHIONED PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
• In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
• Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
• Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
• Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
• For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

PRUNE CAKE

Steps:

• In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.

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.

PRUNE AND SEMOLINA CAKE

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.

ISABELLE'S SEMOLINA CAKE

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.