Semolina Cake (Eurasian Recipe) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a wonderful cake which is a dying recipe. Why dying cos...it's a eurasian recipe...a cross between a almond and a butter cake. But because it is such a well kept secret....the recipe is dying cos so few people have it now. Try it.., it's quite dense though i must warn ya. Eurasians are a race people in asia call Kids of european and asian decent. Usually made for eurasian weddings. :) Ingredients:
350 g butter |
275 g caster sugar |
250 g semolina flour |
55 g all-purpose flour |
50 g crystallized melon pieces, chopped (optional) |
1 piece candied orange peel, diced |
110 g almonds, chopped |
15 egg yolks |
1/2 teaspoon spices |
1 teaspoon vanilla |
1 1/2 tablespoons brandy |
Directions:
1. Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices.
2. Whip egg yolks with half the sugar till light and fluffy.
3. Cream butter with the rest of the sugar together with vanilla flavour.
4. Fold in the creamed egg yolk mixture.
5. Add the mixed dry ingredients and brandy.
6. Stir lightly till well mixed.
7. Turn batter into a lined and greased 9 inch cake tin.
8. Bake in a preheated oven at 175ºC for one hour to 60 minutes until golden in colour.
9. You can also test if it is done by inserting a skewer into the cake.
10. It's done when the stick comes out clean.
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