“This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to www.boostprints.com to view a picture of the cake.”
READY IN:
1hr
SERVES:
4-6
YIELD:
6 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
  2. Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
  3. Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
  4. Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
  5. Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
  6. Pour mixture into cake tin and bake for 45 minutes.
  7. Allow cake to cool for 10 minutes before removing from tin.
  8. Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.

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