Prune And Semolina Cake Recipes

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BASBOOSA - EASY SEMOLINA CAKE



Basboosa - Easy Semolina Cake image

This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.

Provided by Doraholix

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 11

1 cup semolina flour
1 cup yogurt
1 cup sugar
1 cup butter
2 tablespoons baking powder
2 beaten eggs
3 cups sugar
1 cup water
1 teaspoon vanilla
1/2 lemons or 1/2 lime
1 cinnamon stick

Steps:

  • First make the cake:.
  • Preheat oven to 350.
  • Mix together flour, sugar, and baking powder very well in large bowl.
  • Melt butter, add into mixture.
  • Add yogurt into the mixture, mix well.
  • Add eggs, mix well again.
  • Beat mixture for 2 minutes til there are no lumps.
  • Pour into 9 X 13 inch baking pan brushed with very little oil.
  • Bake in middle rack of oven for 45 minutes.
  • While the cake bakes, prepare the syrup:.
  • Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
  • Add in vanilla and cinnamon stick. Stir well.
  • Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
  • Mix well, let boil for 1 minute, remove from heat.
  • After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
  • Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
  • Enjoy!

Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5

SEMOLINA CAKE



Semolina Cake image

This is my family's favorite cake.

Provided by sapphireml

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon baking powder
1 ½ cups butter
¾ cup white sugar
10 eggs, separated
½ cup orange juice
2 tablespoons grated orange zest
2 teaspoons vanilla extract
2 tablespoons brandy
⅔ cup almonds, coarsely chopped
⅔ cup almonds, finely chopped
½ cup sliced almonds
1 tablespoon brandy

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
  • Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
  • Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
  • Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
  • Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g

OLD FASHIONED PRUNE CAKE



Old Fashioned Prune Cake image

This is a very moist and rich cake. A little troublesome, but well worth it!

Provided by WYJAC

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
  • In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
  • In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
  • Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
  • Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
  • Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
  • For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g

PRUNE CAKE



Prune Cake image

This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs, beaten
1 cup chopped cooked pitted dried plums (prunes), drained
1 cup chopped nuts
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.

Nutrition Facts :

SEMOLINA CAKE



Semolina Cake image

Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at Italian and gourmet markets or health-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 orange, thinly sliced
1/2 cup confectioners' sugar
Whipped cream
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
8 egg whites
1 1/2 cups caster (superfine) sugar
12 egg yolks
1 teaspoon baking powder
4 tablespoons condensed milk
1 teaspoon vanilla powder
Zest of 1 orange
1/2 cup plus 2 tablespoons cake flour, sifted
1 1/4 cup semolina flour
1 cup blanched slivered almonds, finely chopped

Steps:

  • Preheat oven to 350 degrees. Grease sides of a 10-inch tube pan with removable bottom.
  • Beat egg whites until stiff, approximately 7 minutes. Add sugar, then yolks, and beat until stiff, adding baking powder along the way. In a stand mixer fitted with the paddle attachment, beat butter, condensed milk, vanilla powder, and the orange zest until smooth.
  • Fold the whipped butter mixture into the egg white mixture. Fold in cake flour, semolina flour, and chopped almonds.
  • Bake 30 to 35 minutes. Cover with aluminum foil and bake an additional 10 to 20 minutes.
  • While the cake is in the oven, make the candied orange slices: Line a baking sheet with parchment paper. Arrange orange slices in a single layer and generously dust with confectioners' sugar. Transfer to 350-degree oven and bake until bubbling and lightly golden around edges, about 20 to 30 minutes.
  • Turn off oven and leave cake in oven for 30 minutes. Remove cake, place on a cooling rack, cover with foil and a plate to cool for 1 hour.
  • Remove cake from pan and serve with candied orange slices and whipped cream.

PRUNE AND SEMOLINA CAKE



Prune and Semolina Cake image

Am decluttering all my magazine clipped recipes and posting them here - am yet to try this one. Note to recipe says - suitable to freeze, can be made a day ahead.

Provided by ballarat

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 9

1 cup pitted prunes (170 grams)
125 g unsalted butter
2 eggs
1 1/4 cups self-raising flour
3/4 cup fine semolina
1/3 cup orange juice
1/4 cup caster sugar
1/2 cup water
1 teaspoon rose water

Steps:

  • Preheat oven to 190 degrees centigrade (moderately hot).
  • Grease a 20 cm round cake tin and line base with paper; grease paper.
  • 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
  • 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
  • 4. Stir in sifted flour, semolina and juice.
  • 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
  • 6. Bake in moderate oven about 50 minutes or until cooked through.
  • 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
  • 8. Turn onto wire rack, turn cake right side up and place rack on a tray.
  • 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.

Nutrition Facts : Calories 2273.9, Fat 113.9, SaturatedFat 67.8, Cholesterol 640.8, Sodium 2146.3, Carbohydrate 266.6, Fiber 9.3, Sugar 57.6, Protein 45.5

ISABELLE'S SEMOLINA CAKE



Isabelle's Semolina Cake image

Provided by Susan Herrmann Loomis

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3/4 cup (150 grams) plus 6 tablespoons sugar
1 teaspoon unsalted butter, melted
3 large eggs
4 cups (1 liter) milk
1 vanilla bean, split down its length
Pinch of sea salt
3/4 cup plus 1 tablespoon (120 grams) semolina
1/4 teaspoon freshly grated nutmeg
1/2 cup (75 grams) raisins

Steps:

  • 1. Preheat the oven to 400°F (200 °C). Have ready a 6-cup (1 1/2 l) soufflé dish or charlotte mold.
  • 2. Make the caramel: Place the 6 tablespoons sugar in a small heavy saucepan over medium heat. It will gradually dissolve, and as it does so, swirl it around in the pan. When it is a pale caramel color, after 4 to 5 minutes, quickly pour it into the mold, swirling the mold so the caramel completely covers the bottom. Use the pastry brush to brush the sides of the mold with the melted butter.
  • 3. Whisk the eggs in a small bowl until they are blended and set aside.
  • 4. Place the milk, 3/4 cup (150 g) sugar, and vanilla bean in a medium-size heavy saucepan. Stir, and heat over medium heat until the milk is steaming and small bubbles have formed around the edges. Immediately remove from the heat, cover and let infuse for 10 minutes. Then remove the vanilla bean, rinse it well, and reserve it for another use.
  • 5. Return the milk to medium heat, and when small bubbles have formed around the edges, add the salt and the semolina, lightly sprinkling the semolina over the milk and stirring constantly. Continue to stir constantly as the semolina cooks (it will thicken dramatically), until it has become like a paste, at least 10 minutes.
  • 6. Remove the semolina from the heat and whisk in the eggs until they are thoroughly combined. Then whisk in the nutmeg and stir in the raisins.
  • 7. Pour the mixture into the prepared mold and bake in the center of the oven until the cake is puffed and golden, 45 minutes.
  • 8. Remove the mold from the oven and let it cool for 10 minutes. Then unmold the cake onto a serving platter.

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