Delicious Semolina Butter Cake
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!
- Prep Time: 20 minutes
- Cooling and Decoration: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
Ingredients
Units
Scale
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
Topping
- 1 can Nestlecream
- 1/4 cup icing sugar
- 1 teaspoon cardamom (Elachi)
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 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 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
Notes
Prepared, tried, and tested by Quraisha Aboobaker
Find it online: https://esmesalon.com/tasty-delicious-semolina-butter-cake/
