Tasty Delicious Semolina Butter Cake
- 250g room temperature butter
- 1 teaspoon lemon juice
- 3 eggs yolks
- 250ml self-raising flour sifted
- 250ml semolina
- 1/4 tsp ground cardamom (Elachi)
- 2 teaspoon vanilla essence
- 300ml Sour cream
- 1/4 cup sliced almonds and slivered pistachios for topping
- 1 can Nestlecream
- 1/4 cup icing sugar
- 1 teaspoon cardamom (Elachi)
For the Cake:
Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit
Grease a 20 cm bundt tin with tin glide pan release
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.
Add the egg yolks one at a time gradually to ensure it does not curdle
Add the sifted self-raising flour, Cardamom (Elachi), and the semolina and mix well.
Pour in the sour cream, vanilla essence, 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 leave 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
Prepared, tried and tested by Quraisha Aboobaker
Amount Per Serving Calories 333Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 120mgSodium 291mgCarbohydrates 23gFiber 1gSugar 3gProtein 6g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
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Delicious Semolina Butter Cake