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A wonderful Recipe for Tasty Delicious Semolina Butter Cake
Delicious Semolina Butter Cake
- Prep Time: 20 minutes
- Cooling and Decoration: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- 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
- Serving Size: 1
- Calories: 333
- Sugar: 3
- Sodium: 291
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 23
- Fiber: 1
- Protein: 6
- Cholesterol: 120
Keywords: [mv_create key="18" type="recipe" title="Delicious Semolina Butter Cake" thumbnail="https://esmesalon.com/wp-content/uploads/2020/06/Seminolina-butter-cake.jpg"]
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Delicious Semolina Butter Cake
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6 thoughts on “Tasty Delicious Semolina Butter Cake”
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.