Posted @withregram • @workingmumskitchen @homemade_addict2 Super sweet, super moist Semolina and Almond cake
Ingredients for the cake:
170 grams fine semolina 50 grams ground almonds 50 grams plain flour 3/4 cup pistachios finely chopped 1 tsp baking powder 1/4 tsp salt 175 grams butter 300 g caster sugar 4 large eggs Zest of 1 lemon 1 tsp lemon extract 2 tsp vanilla extract 1 tsp rose water Rose petals to decorate
For the syrup:
300 gms caster sugar 300 mls water 4-5 cloves Juice of 1 lemon 1 tsp rose water
🤤 Method:
1/... Start by making the syrup. Put everything into a saucepan and stirring intermittently, bring to a boil, simmer for around 5-6 minutes. Set to one side.
Method:
Preheat oven to 180. Line an 8″ cake pan with parchment paper and set aside.
Whisk together the butter, eggs, and sugar until light and fluffy, about 2 minutes.
Add in lemon zest, lemon extract, rose water, and vanilla extract. Turn speed to low and add in semolina, flour, ground almonds, baking powder, and salt until just mixed.
Pour batter into prepared cake pan. Bake for 30 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.
Leave the cake in the tin. Place it on a tray and immediately prick holes on the top of the cake and pour the syrup over the cake.
