As an Amazon Associate, I earn from qualifying purchases.
A Wonderful Recipe for Tasty Delicious Semolina Butter Cake
Post updated with more information and to make it easier to also enjoy this Semolina Butter Bake.
Print
Delicious Semolina Butter Cake
- Prep Time: 20 minutes
- Cooling and Decoration: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
Description
Indulge in the rich, buttery goodness of our Semolina Butter Cake! A perfect blend of semolina and butter, this cake will leave you craving for more. Whether you’re celebrating a special occasion or simply treating yourself, it’s always a good time for cake!
Ingredients
Cake
- 250g room temperature butter
- 260g sugar
- 1 teaspoon lemon juice
- 3 eggs yolks
- 3 egg whites
- 250ml self-raising flour, sifted
- 250ml semolina
- 1/4 tsp ground Elaichi (Cardamom)
- 2 teaspoons vanilla essence
- 300ml Sour cream
- Some sliced almonds and slivered pieces for topping
Topping
- 1 can Nestle cream
- 1/4 cup icing sugar
- 1 teaspoon cardamom (Elaichi)
Instructions
For the Cake:
- Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit
- Grease a 20 cm Bundt tin with a tin glide pan release.
- Whisk egg whites with 30 ml sugar until soft peaks form and set aside.
- Cream butter, add the balance of the sugar, and beat till fluffy.
- Add the egg yolks one at a time gradually to ensure it does not curdle
- Add the sifted self-raising flour, Cardamom (Elaichi), and semolina and mix well.
- Pour in the sour cream, vanilla essence, and lemon juice, and beat well to combine.
- Start folding in the egg whites in 3 parts till well combined.
- Bake for 35 – 40 minutes, or until done at 175 Celsius / 340 Fahrenheit
- Gently turn the cake out onto a wired rack and leave the pan on for about 10 minutes before removing
For the Topping:
- Mixed cream with icing sugar and cardamom and drizzle on the cake once it has cooled and sprinkle with sliced almonds
Quraisha mentioned that he used a hand mixer for the above mixture.
Notes
As received, prepared, tried, and tested by Quraisha Aboobaker
What does semolina do in baking?
Semolina recipes. Semolina is coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread, and biscuit doughs as well as gnocchi. The term also refers to a British milk pudding, in which semolina is cooked slowly in milk and sweetened with sugar.
How do you bake with semolina?
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. You can use it to thicken soups, stews, and gravies. Semolina flour can go rancid if stored in the open air; for best results, refrigerate it when not using it.
How is semolina different from flour?
Semolina indicates durum wheat flour, while the generic term ‘flour’ usually indicates soft wheat flour. The difference between semolina and flour basically lies in the type of grains used to produce flour. Semolina is grainier than soft wheat flour, which is extremely fine.
You can also head over to another version of Semolina Cake
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I can’t get enough of those mouthwatering photos!
We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.
Copyright © 2024 esmesalon.com – All rights reserved.
Im not sure if im being stupid. 30 ml sugar in egg whites. Where is the quantity for the rest of the sugar to go into the butter?
Hi there Fehmida, Sorry for any confusion. I checked the recipe: Hope this will clarify and help.
Whisk egg whites with 30 ml sugar until soft peaks form and set aside.
Cream butter and add the balance of the sugar and beat till fluffy.
I love Cardamom! I bet this smells heavenly while baking!
Kim, I have not baked this one myself, I received this awesome recipe from a fellow foodie and chef in my FB recipe group.
This looks delicious! I have never used semolina flour in a cake before, but it seems like it would be very good. Thanks for sharing.
Laurie, I have used it for other baking but NOT a cake, so this is also on my do bake and try list, but I must admit that list is growing daily so not sure if and when I will ever get through all. I will have to bake daily for the next 5-10 years if I wish to bake all the lovely stuff that I have bookmarked or seen. We can but dream
Can you believe that I have never heard of Nestlecream? I had to look it up to see what it was. Canned heavy cream, that’s new for me. The fact that I have two bags of Semolina flour in my fridge makes me want to adapt this recipe for my diet. And metrics-that should be interesting. I could convert but will probably just get my scale out. I use metrics when I dye fiber so why should the kitchen be any different. LOL
Hi Terri. Yes this is a SA entry from my other FB recipe group so you may find lots of recipes with metrics. I am so used to work with it that I sometimes forget that many people do not use it.
Please let me know how it turns out for you once you modified it.
How about you join the recipe FB group and share your own home recipes with us.