Semolina Cake (Greek sweets)
2011/02/09 01:19
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recipe source: The Essential Mediterranean Cook Book
Syrup
2-1/2C...sugar
3C...water
2 T...lemon juice
2-1/2C...sugar
3C...water
2 T...lemon juice
ingredients
125g...unsalted butter
3/4C...white sugar
2 t...grated lemon rind
3...eggs
1-1/2C...semolina
1C...self-raising flour
1/2C...milk
1/2C...blanched almonds, toasted and finely chopped
1/2C...toasted pistachio, chopped
1/3C...blanched flaked almonds
125g...unsalted butter
3/4C...white sugar
2 t...grated lemon rind
3...eggs
1-1/2C...semolina
1C...self-raising flour
1/2C...milk
1/2C...blanched almonds, toasted and finely chopped
1/2C...toasted pistachio, chopped
1/3C...blanched flaked almonds
1- Preheat the oven to 170C /325F. Grease a 12*8inch cake tin.
2- In a saucepan, dissolve the sugar in 3 cups water over high heat, add the lemon juice and bring to the boil. reduce the heat to medium and simmer for 20 minutes. Let cool.
3- Beat the butter, sugar and lemon rind until light and fluffy. add the eggs one at a time, beating well after each addition.
4- Sift together the semolina and flour; then fold into butter mixture alternately with milk. Mix in the chopped almonds; then spread the mixture into the tin and spread chopped pistachio and flaked almond on top.
5- Bake the cake for 35-40 minutes or until the cake is golden.
6- Make some small holes with a fine skewer or tooth-pick on the surface of the cake; then pour the cooled syrup over the hot cake.
7- Cut the cake into squares or diamonds when it is cool.
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