If you’re looking to delight your taste buds with something uniquely comforting yet elegantly simple, the Semolina Cake with Whipped Cream and Toasted Almonds Recipe is an absolute must-try. This cake brings together the slightly nutty texture of semolina flour with the lusciousness of whipped cream and the satisfying crunch of toasted almonds. Every bite feels like a warm hug that’s both nostalgic and irresistibly fresh, making it a perfect dessert for any occasion.
Ingredients You’ll Need
One of the best parts about the Semolina Cake with Whipped Cream and Toasted Almonds Recipe is how straightforward yet thoughtfully balanced the ingredient list is. Each element plays a vital role in delivering the texture, flavor, and visual appeal that make this cake truly special.
- Semolina (1 cup): Provides a unique grainy texture and subtle nutty flavor essential for the cake’s character.
- All-purpose flour (1/2 cup): Offers structure and lightness so the cake isn’t too dense.
- Granulated sugar (1 cup): Sweetens the cake perfectly without overpowering.
- Baking powder (1 teaspoon): Ensures a delicate rise for a tender crumb.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavors.
- Unsalted butter, melted (1/2 cup): Brings richness and moistness throughout the cake.
- Milk (1 cup): Adds moisture and helps blend the ingredients smoothly.
- Large eggs (2): Bind everything together while adding body.
- Vanilla extract (1 teaspoon): Offers warm aromatic notes that elevate the overall taste.
- Almond extract (1/2 teaspoon, optional): Provides a subtle, complementary nutty flavor.
- Heavy cream (1 cup): Whipped into soft peaks to serve as the heavenly topping.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream gently for a perfect finish.
- Vanilla extract for cream (1/2 teaspoon): Adds a smooth flavor punch to the whipped cream.
- Toasted almonds (2 tablespoons, optional): Bring a lovely crunch and visual charm as the final garnish.
How to Make Semolina Cake with Whipped Cream and Toasted Almonds Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F. This ensures a steady temperature right from the start, which is crucial for even baking. Grease and lightly flour an 8-inch round cake pan to keep the cake from sticking, giving you that effortless release when it’s done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the semolina, all-purpose flour, sugar, baking powder, and salt. These dry ingredients create the base structure for your cake, combining that signature grainy texture of semolina with just enough flour to balance the density.
Step 3: Combine Wet Ingredients
In a separate bowl, gently whisk the melted butter, milk, eggs, vanilla extract, and almond extract if you’re using it. This mixture adds richness, moisture, and an aromatic depth that complements semolina beautifully.
Step 4: Blend Wet and Dry Mixtures
Pour your wet ingredients into the dry and blend them until smooth. You’ll notice the batter is slightly thick but pourable—this is perfect for the tender crumb you’re aiming for.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface evenly. Place it in the oven and bake for 30 to 35 minutes. Use a toothpick to check the doneness; it should come out clean or with a few moist crumbs clinging. After baking, let the cake cool completely in the pan to firm up.
Step 6: Whip the Cream
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This cloud-like whipped cream will be the luscious topping your Semolina Cake with Whipped Cream and Toasted Almonds Recipe deserves.
Step 7: Assemble the Cake
If you like, carefully slice the cooled cake horizontally to create layers. Spread the whipped cream generously over the top (or between layers) and sprinkle with toasted almonds for an elegant crunch and nutty finish.
How to Serve Semolina Cake with Whipped Cream and Toasted Almonds Recipe
Garnishes
To truly elevate this cake, garnish with extra toasted almonds and consider dusting a light sprinkle of powdered sugar or a few fresh berries to add freshness and a pop of color. These little touches make your dessert visually irresistible and extra tasty.
Side Dishes
Pair this semolina cake with a cup of strong coffee or a subtly spiced tea to complement its creamy and nutty notes. Fresh fruit like sliced peaches or berries on the side can add a juicy contrast that balances the rich creaminess perfectly.
Creative Ways to Present
Try serving individual slices with a piped swirl of whipped cream on the plate, topped with chopped toasted almonds and a drizzle of honey or a fruit coulis. For dinner parties, plate the cake with elegant garnishes and perhaps even a scoop of vanilla ice cream to turn it into a decadent treat.
Make Ahead and Storage
Storing Leftovers
This cake stores beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container. The whipped cream keeps the cake moist and fresh for up to 2 days, making it an excellent make-ahead dessert.
Freezing
While freezing semolina cake with whipped cream is not ideal due to the cream’s texture, you can freeze the plain cake layer separately. Wrap it well in plastic and foil for up to a month. Thaw it in the fridge before adding fresh whipped cream and toppings.
Reheating
When you want to enjoy leftovers, serve the cake chilled or at room temperature for the best texture and flavor. If you prefer it warm, gently warm the cake layer alone without the cream and add fresh whipped cream before serving.
FAQs
Can I substitute the heavy cream with something lighter?
Absolutely. You can use half-and-half or even coconut cream for a lighter or dairy-free alternative, but keep in mind the texture will be less rich and the flavor slightly different.
Is semolina flour the same as regular flour?
Not quite. Semolina is coarser and made from durum wheat, giving this cake its unique texture and a slight nuttiness you won’t get with all-purpose flour alone.
How do I toast the almonds perfectly?
Simply spread sliced almonds on a baking sheet and toast them in a 350°F oven for about 5 to 7 minutes or until golden and fragrant, watching carefully so they don’t burn.
Can I add fruit to this cake?
Yes! Adding a layer of fruit preserves or fresh berries under the whipped cream is a fantastic way to introduce a fresh pop of flavor and color that pairs wonderfully with the semolina base.
Is this recipe suitable for vegetarians?
Yes, the Semolina Cake with Whipped Cream and Toasted Almonds Recipe is vegetarian-friendly, containing no animal-derived ingredients besides dairy and eggs.
Final Thoughts
Nothing warms the heart quite like sharing a slice of homemade Semolina Cake with Whipped Cream and Toasted Almonds Recipe. It’s a celebration of simple ingredients transformed into an unforgettable dessert that’s perfect for cozy nights, festive gatherings, or treating yourself any day of the week. Give it a try—you might just discover your new favorite go-to dessert!
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Semolina Cake with Whipped Cream and Toasted Almonds Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A soft and moist Semolina Cake topped with luscious whipped cream and toasted almonds, offering a delightful Mediterranean-inspired dessert with a rich, creamy finish.
Ingredients
Cake Ingredients
- 1 cup semolina
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons toasted almonds (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, combine the semolina, all-purpose flour, granulated sugar, baking powder, and salt. Stir thoroughly to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, milk, eggs, vanilla extract, and almond extract if using. Ensure the mixture is smooth and well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and free of lumps.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool completely in the pan so it firms up and is ready for layering.
- Prepare the Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and fluffy cream topping.
- Assemble and Garnish: Optionally slice the cake horizontally to create layers. Spread the whipped cream generously over the cake surface or between layers. Sprinkle toasted almonds on top for added texture and flavor.
- Serve: Serve the semolina cake chilled or at room temperature for best taste and texture.
Notes
- For enhanced flavor, add a layer of fruit preserves or fresh berries beneath the cream topping.
- To make a lighter version, substitute half-and-half for the heavy cream.
- The cake can be prepared a day ahead and refrigerated to allow flavors to meld and for convenience.
