Semolina Cake Eurasian Recipes

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.

Steps:

• Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices.
• Whip egg yolks with half the sugar till light and fluffy.
• Cream butter with the rest of the sugar together with vanilla flavour.
• Fold in the creamed egg yolk mixture.
• Add the mixed dry ingredients and brandy.
• Stir lightly till well mixed.
• Turn batter into a lined and greased 9 inch cake tin.
• Bake in a preheated oven at 175ºC for one hour to 60 minutes until golden in colour.
• You can also test if it is done by inserting a skewer into the cake.
• It's done when the stick comes out clean.

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.

Steps:

• Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
• Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
• Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
• Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
• While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
• Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
• As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)