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Creamy delight: semolina cake filled with rich cream and walnut topping

Creamy delight: semolina cake filled with rich cream and walnut topping

Dive into the rich flavors of this Middle Eastern-inspired semolina cake, topped with a creamy custard filling and garnished with walnuts. This dessert is moist, sweet, and perfectly textured, making it a delicious treat for any occasion. The combination of tender cake, rich custard, and crunchy walnuts offers a variety of textures that are sure to please every palate.

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Why you'll love it: This cake is famous for its simplicity and exquisite taste. By incorporating a creamy layer, this version adds a luxurious texture that elevates the traditional semolina cake. The hazelnut filling provides a nice crunch, contrasting nicely with the softness of the cake and cream. Balanced by the subtle acidity of the lemon juice in the syrup, this is a dessert you will want to enjoy again and again.

Perfect opportunity: Ideal for parties, festive gatherings or as a special gift during the Ramadan period. It's also perfect to accompany a cup of tea or coffee when you have guests over or just want to treat yourself and your family to something special.

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Decorating tips: For an elegant presentation, generously sprinkle the top of the cake with crushed pistachios or a mixture of your favorite nuts after adding the syrup. The green of the pistachios adds a beautiful color contrast and a festive touch. You can also garnish with edible rose petals or a light dusting of icing sugar for an even more special look.

Ingredients:

  • Cake:
    • 2 eggs
    • 1/2 cup sugar
    • 1 teaspoon of vanilla extract
    • 1/2 cup oil or clarified butter
    • 1 cup yogurt (170 grams)
    • 1 tablespoon of powdered milk
    • 1 tablespoon baking powder
    • 1/2 cup finely ground coconut
    • 1 and 1/2 cup semolina flour
    • Ready-made cream (like clotted cream)
  • Syrup:
    • 1 cup sugar
    • 1/2 cup water
    • 1 teaspoon vanilla extract
    • The juice of a lemon
  • Decoration:
  1. Prepare the syrup:
    • Combine the sugar, water and lemon juice in a saucepan. Bring to a boil, then simmer until the sugar has dissolved and the mixture is syrupy. Stir in the vanilla extract. Set aside to cool.
  2. Prepare the cake batter:
    • In a bowl, beat the eggs with the sugar until the mixture whitens and becomes frothy. Add the vanilla extract, oil (or clarified butter) and yogurt, mixing well. Incorporate the milk powder and baking powder. Gradually add the semolina flour and ground coconut, mixing to form a smooth dough.
  3. Assemble the cake:
    • Pour half of the batter into a greased baking dish. Spread the cream evenly over the base layer, then cover with the remaining dough.
  4. Cook:
    • Preheat oven to 350°F (175°C) and bake cake for about 30 to 35 minutes or until golden brown and cooked through.
  5. Add the syrup and decorate:
    • While the cake is still warm, pour the cooled syrup over it. Sprinkle the top with crushed pistachios or mixed nuts.
  6. Serve:
    • Allow the cake to soak up the syrup and set before serving.

Enjoy this delicious semolina cake with its creamy filling and hazelnut topping, a treat that combines tradition and a touch of luxury!

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