Best Samali Semolina And Ground Almond Cake Recipes

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SAMALI: TRADITIONAL GREEK SEMOLINA CAKE IN SYRUP



SAMALI: TRADITIONAL GREEK SEMOLINA CAKE IN SYRUP image

A traditional semolina cake infused with the aromatic flavors of mastic and lemon. The rose flavored syrup perfumes this cake and the fact that it can be made a couple of days ahead of time makes this dessert perfect for entertaining.

Provided by Dimitra Khan

Number Of Ingredients 15

2 cups Greek yogurt
1 cup of water
¾ cup oil
1 and ½ cups granulated sugar
1 teaspoon pure vanilla extract
2 and ½ cups coarse semolina flour
2 teaspoons baking powder
¼ teaspoon salt
Zest of 1 lemon 1/2 teaspoon ground mastic gum
8-16 blanched almonds or ground pistachios
2 tablespoons butter, melted for greasing pan
2 and ½ cups granulated sugar
2 cups of water
Juice of half of a lemon
2 teaspoons rose water (substitute vanilla extract or orange blossom water)

Steps:

  • Preheat the oven to 350 °F, 180 °C.
  • Prepare the Cake Batter:
  • Grease a 10-inch round baking pan (or a 9 by 13-inch pan) with melted butter.
  • Combine all of the wet ingredients in a mixing bowl and whisk until smooth.
  • Whisk the dry ingredients together and add them to the wet ingredients. Whisk together until incorporated.
  • Pour the batter into the prepared baking pan, cover with a kitchen towel and set aside for 1 hour so that the semolina grains soften and absorb the liquid.
  • Make the Syrup by combining the sugar, water, and lemon juice in a small saucepan. Stir together and bring to a boil and cook until the sugar is dissolved. Remove from heat and stir in the rose water. Set aside to cool.
  • Scour the cake into pieces and place a blanched almond in the center of each piece.
  • Bake in the center rack of the oven for 45 minutes to 1 hour or until golden on top and a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from the oven and cut the slices all the way through.
  • Pour all of the syrup over the cake and set aside at room temperature to allow the cake to absorb it. Wrap the cake pan in plastic wrap and refrigerate at least 8 hours.
  • This step will ensure that the syrup is properly dispersed throughout the cake.
  • Transfer the cake slices to a serving plate and serve with some ice cream or whipped cream. Lightly sweetened mascarpone cream will also go great with this dessert. Warm up a cup of tea and Enjoy!

ORANGE CAKE WITH SEMOLINA AND ALMONDS



Orange Cake with Semolina and Almonds image

Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy. The cake can be stored in an airtight container for up to 2 days.

Provided by foodfanatic

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h10m

Yield 10

Number Of Ingredients 9

2 large organic oranges, scrubbed and coarsely chopped (with the skin)
5 eggs, separated
1 cup white sugar, divided
¾ cup ground almonds
¾ cup semolina flour
½ teaspoon vanilla extract
1/2 teaspoon fiori di Sicilia (optional)
3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
½ teaspoon confectioners' sugar

Steps:

  • Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
  • Place oranges in the bowl of a food processor; pulse until finely chopped.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
  • Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
  • Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
  • Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 28.5 g, Cholesterol 93 mg, Fat 7.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 35.3 mg, Sugar 25.8 g

ALMOND SEMOLINA CAKE



Almond Semolina Cake image

This beautifully textured cake is soft, crumbly, and crunchy all at once-a crowd-pleasing dessert you can serve all year. Semolina flour gives the light and tender interior a bit of heartiness, and almond paste in the batter keeps the cake moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, softened, plus more for pan
1 cup all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon plus a pinch of salt
1/2 cup finely ground semolina flour
4 large eggs, separated, plus 1 large egg white
3/4 cup sliced almonds, with skins
3 tablespoons packed light-brown sugar
1 1/4 cups granulated sugar
1/3 cup almond paste
1/2 teaspoon pure vanilla extract
2/3 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-inch springform pan; set aside.
  • Sift all-purpose flour, baking powder, and 3/4 teaspoon salt together into a medium bowl; stir in semolina flour. Set aside.
  • Whisk 1 of the egg whites vigorously in a small bowl until foamy. Transfer 2 teaspoons of egg white to a medium bowl; discard remainder. Stir almonds, brown sugar, and a pinch of salt into egg white. Set almond mixture aside.
  • Put butter, 1 cup granulated sugar, and the almond paste in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg yolks and vanilla; mix until well blended, about 2 minutes.
  • Reduce speed to low. Mix in reserved flour mixture in 3 batches, alternating with 2 batches of the milk. Continue mixing until no traces of flour or milk remain, about 2 minutes. Transfer the cake batter to a large bowl.
  • Fit the electric mixer with the whisk attachment. Put remaining 4 egg whites in a clean mixing bowl; beat on medium high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar; beat until soft peaks form.
  • Using a rubber spatula, fold half of egg-white mixture into batter. Gently fold in remaining egg-white mixture.
  • Transfer the batter to buttered pan. Smooth top with spatula. Bake until cake begins to turn golden but center is still wobbly, 15 to 20 minutes.
  • Remove cake from oven; scatter reserved almond mixture evenly over top.
  • Return cake to oven; bake until topping is golden brown and a cake tester inserted into center comes out clean, about 25 minutes. (Check cake 10 to 15 minutes beforehand; if almond topping is darkening too quickly, cover loosely with foil, and continue to bake.)
  • Let cake cool completely in pan on a wire rack. Run a thin knife around edges of cake to loosen; remove sides of pan. Using two spatulas, transfer cake to a serving platter or a cake stand. Cake can be stored in an airtight container at room temperature up to 4 days.

SAMALI ( SEMOLINA AND GROUND ALMOND CAKE)



Samali ( Semolina and Ground Almond Cake) image

From Diane Kochilas' book 'The Glorious Foods of Greece' (which I actually helped her edit for a while back in 1998). One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market.

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 17

1 cup unsalted butter, plus
1 tablespoon unsalted butter, softened
1 cup confectioners' sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
1 1/2 cups coarse semolina
2 teaspoons baking powder
1 cup finely ground blanched almond
1 teaspoon grated lemon zest
1 pinch salt
1/2 teaspoon fresh lemon juice
2 1/2 cups granulated sugar
2 cups water
1 small cinnamon stick
4 -5 whole cloves, to taste
1 inch lemon zest, strip
2 tablespoons brandy

Steps:

  • With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
  • Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
  • Preheat the oven to 375 degrees F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
  • About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the hear to medium-low and simmer until the syrup is viscous, about 10 minutes.
  • When the samali is baked, pull it out of the oven and reduce the oven temperature to 300 degrees F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

Nutrition Facts : Calories 261.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 56.9, Sodium 51.8, Carbohydrate 34.8, Fiber 1.1, Sugar 26.1, Protein 3.8

SEMOLINA AND GROUND ALMOND CAKE



Semolina and Ground Almond Cake image

Categories     Cake     Mixer     Nut     Dessert     Bake     Lemon     Almond     Brandy     Spring     Cinnamon     Clove

Number Of Ingredients 16

1 cup (2 sticks) plus 1 tablespoon unsalted butter, softened
1 cup confectioners' sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
1 1/2 cups coarse semolina
2 scant teaspoons baking powder
1 cup finely ground blanched almonds
1 teaspoon grated lemon zest
Pinch of salt
1/2 teaspoon fresh lemon juice
2 1/2 cups granulated sugar
2 cups water
1 small cinnamon stick
4 to 5 whole cloves, to taste
One 1-inch strip lemon zest
2 tablespoons brandy

Steps:

  • 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
  • 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
  • 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
  • 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
  • 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

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