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
Scale
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.
