Honey Almond Semolina Cake
A luxurious dessert drawing inspiration from Mediterranean delights, this Honey Almond Semolina Cake is a rich and aromatic indulgence. Infused with hints of honey and subtly enhanced by the nuttiness of almonds, it's a modern twist on a time-honored classic. Perfect for any occasion, it promises to enhance any dining experience with its unique blend of flavors and textures.
Equipment
- Mixing Bowls
- Electric Mixer
- cake pan (9-inch round)
- Oven
Ingredients
For the Cake:
- 1 cup semolina flour preferably fine
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk at room temperature
For the Topping and Garnish:
- ¼ cup honey warmed
- ¼ cup sliced almonds lightly toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture in three batches, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Brush the top of the cooled cake with warmed honey and sprinkle with toasted sliced almonds.
Notes
Tammy’s Tips:
- To amplify the nutty flavors, consider adding 1/2 teaspoon of almond extract to the batter.
- For a dairy-free version, substitute whole milk with almond milk.
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a light hand when mixing the flour into the wet ingredients to retain the cake's tenderness.
Nutrition
Calories: 490kcalCarbohydrates: 57gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 133mgSodium: 235mgPotassium: 131mgFiber: 1gSugar: 35gVitamin A: 835IUVitamin C: 0.1mgCalcium: 79mgIron: 2mg
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