Bake the cake for 30 to 35 minutes or until the top is golden. Transfer the pan to a wire rack to cool completely. Slide the cake onto a cake plate, discarding the parchment.

This cake gets its sunny flavor from citrus, cardamom, and bay leaf, richness from yogurt in the batter, and its orange hue from semolina, which is a coarse version of the same wheat flour used to ...

This semolina cake leans into flavor profiles like citrus and pistachios and results in a fragrant, not too sweet, but very fulfilling afternoon treat. 47 ° AJC - Logo - Main ...

Preheat the oven to 325°F. Using the tip of a sharp paring knife, score the top of the cake in a diamond pattern, cutting 1/4-inch-deep into the cake.

Ingredients. 165g castor sugar. 5 eggs, separated. 100g fine semolina. 50g ground almonds. 1 tbsp lime juice. 2 tsp lime rind, finely grated. 1 tbsp Grand Marnier ...

While that cools, your cake batter — melted butter, semolina flour, sugar, plain yogurt and baking soda — goes into your trusty 9x13 baking dish for a quick bake in a 400 degree oven.

Preparation. Step 1. Preheat oven to 425°. Butter an 8x8” baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes.