SEMOLINA AND GROUND ALMOND CAKE
Steps:
- 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
- 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
- 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
- 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
- 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.
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zulqar Hussnain
[email protected]This cake was a bit too dry for my taste. I think I might have overbaked it. But the flavor was good.
Bobby C
[email protected]I'm not a big fan of almond desserts, but this cake was actually really good. The semolina flour gives it a nice texture and the almond flavor is not overpowering.
Silhence Moni
[email protected]This is a great recipe. The cake is moist and flavorful. I love the addition of ground almonds. It gives the cake a unique texture.
Andrea Hughes
[email protected]I love this cake! It's so easy to make and it always turns out perfectly. I've made it for birthdays, potlucks, and just for fun. It's always a hit.
Jade Patience
[email protected]This cake is delicious! The almond flavor is subtle and the texture is perfect. I will definitely be making this again.
Kaushalya Sandeepani
[email protected]I've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
Carson
[email protected]This is my new favorite almond cake recipe. It's so moist and flavorful. I love that it uses semolina flour. It gives the cake a unique texture.
Rai Atif
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about it. I'll definitely be making it again.
Osafo Nana Agyei
[email protected]This cake is a keeper! It's easy to make and always turns out perfectly. I love the nutty flavor of the ground almonds.
Leah Young
[email protected]I was a bit skeptical about using semolina flour, but I was pleasantly surprised. The cake was moist and flavorful. I would definitely make it again.
Sirleide Souza Porto Ruas
[email protected]This is the best almond cake I've ever had. The texture is amazing and the flavor is divine. I highly recommend this recipe.
Dylan Custer
[email protected]I've never worked with semolina flour before, but this recipe made it easy. The cake turned out beautiful and delicious. I'll definitely be making it again.
Arman Arman
[email protected]This cake was a hit at my dinner party! Everyone loved the unique combination of semolina and ground almonds. The texture was also perfect - moist and fluffy on the inside, with a slightly crispy crust.