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
Units
Scale
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
