Eurasian•indulgent

Almond Sugee (Semolina) Cake in a Bundt Pan

Shiokman Recipes recipe - Eurasian

Ingredients

Quantities are shown as originally provided.

1
Pan fry semolina on low heat until light brown
2
Add fried semolina (that has been cooled down) into a mixing bowl
3
Add butter to semolina
4
Cream semolina and butter until light and creamy
5
Cover the bowl and set aside for at least 4 hrs
6
After 4 hrs remove and transfer the semolina mixture to another bowl.
7
Using the same mixing bowl, add sugar and egg yolks
8
Mix until sugar dissolves
9
Add the semolina mixture to the egg yolk mixture in batches
10
Add vanilla extract and mix well
11
In an another bowl, add baking powder and plain flour
12
Add salt and mix well
13
Add finely chopped almonds
14
Add the almond flour mixture to the semolina egg yolk mixture in the mixing bowl and mix at low speed
15
In a very clean and oil free mixing bowl add the egg whites
16
Add cream of tartar and whisk until egg white stiffens
17
Fold egg white gently into semolina batter
18
Prepare bundt pan by brushing the insides thoroughly with soft butter
19
Scoop batter into bundt pan about 3/4 full
20
Knock the pan a few times on a hard surface to remove trapped air in the batter
21
Bake in a pre-heated oven at 175C for 15 mins then lower temp to 160C for another 15-20 mins till skewer comes out clean
22
Leave cake in the pan to cool down for 15 mins before removing