Easiest Way to Prepare Quick Semolina Almond Cake

Semolina Almond Cake.

Semolina Almond Cake

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, semolina almond cake. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Semolina Almond Cake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Semolina Almond Cake is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have semolina almond cake using 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Semolina Almond Cake:

{Make ready of Cake.
{Prepare 2 cup of semolina.
{Prepare 3 of each eggs.
{Make ready 1/2 stick of butter.
{Take 1 cup of sugar.
{Make ready 2 cup of yogurt.
{Make ready 2/3 tsp of baking powder.
{Take 1 of vanilla essence.
{Make ready 1/2 cup of almond meal.
{Take 1 of orange rind grated or cut in thin strips (optional).
{Prepare 1 of raisins (optional).
{Take 1 of almond extract (optional).
{Get of Syrup.
{Get 1/2 of each fresh lemon juice.
{Make ready 1 cup of sugar.
{Take 1 cup of water.

Instructions to make Semolina Almond Cake:

Place semolina into a bowl..
Sift baking powder into semolina.
Add yogurt, mix wrll. Allow to stand for about an hour..
An hour later beat egg yolks with sugar until light in color. Add softened butted, keep beating..
Stir into semolina-yoghurt mix.
Heat oven to 350°F. Grease a spring form with butter..
Beat egg whites until white, fluffy and firm steady picks.
Gentlly stir into semolina mix..
Pour into the spring form.
Bake at 350°F for about 30 minutes or until golden in color and springy to touch..
While cake is in the oven make syrup. Boil water with sugar on slow for about 10-15 minutes. Turn off the heat. Add lemon juice.
Pour the syrup onto the cake while still in the spring form. Let cool..
Only take out of the springform when cools down..
Top with caster sugar if desired.

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