SEMOLINA CAKE
This is my family's favorite cake.
Provided by sapphireml
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g
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Rose Ashaba
[email protected]This cake is a bit more dense than a traditional sponge cake, but I like the texture. It's very satisfying.
Toshiko moss
[email protected]I love the orange glaze on this cake. It adds a touch of sweetness and citrus flavor.
Md Marase
[email protected]This cake is a great way to use up leftover semolina. I often have some left over after making pasta and this is a great way to use it up.
Rida Khan
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's a great recipe to have in your back pocket for potlucks and parties.
Nabin FF Yt
[email protected]I made this cake for my family and they all loved it. Even my picky kids ate it up!
Hellen Njoroge
[email protected]This is a great recipe for beginner bakers. It's easy to follow and the results are impressive.
Josephine Ola
[email protected]I love that this recipe uses simple, everyday ingredients. I almost always have everything I need to make it on hand.
Shaban Chaudhary
[email protected]This cake is the perfect afternoon snack or dessert. It's not too heavy, but it's still satisfying.
Steve Blair
[email protected]I'm not usually a fan of orange-flavored desserts, but this cake changed my mind. The orange zest is the perfect complement to the semolina.
Jim Richardson
[email protected]The texture of this cake is amazing! It's so light and airy.
Regina Chukwu
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of semolina, but I'm so glad I did! The cake was surprisingly delicious.
sariah lathan
[email protected]This recipe was easy to follow and the cake turned out perfect! I'll definitely be making it again.
Zaib un Nisa
[email protected]This is the best semolina cake I've ever had! It's so moist and flavorful.
Kabeersing offical
[email protected]I made this cake for a party and it was a hit! Everyone loved the unique flavor and texture.
Jm Junaid
[email protected]This semolina cake is a delightful treat! The texture is moist and fluffy, and the orange zest adds a lovely citrus flavor.