Apple and semolina cake (syrupy)
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Wallpaper the tray with baking paper, then grease the baking paper with butter and distribute the 4 tablespoons of raw sugar over the entire surface of the tray. Add the cleaned and diced apples, then put the tray in the oven over low heat until we prepare the top composition.
Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until they froth.
In another bowl, mix the yolks with the sugar, then add the essence and semolina mixed with baking powder. Mix everything until incorporated.
Over this composition add the egg white foam and mix lightly with a spatula.
Remove the apple tray from the oven and pour the top composition.
Put the tray in the oven for approx. 30 minutes on low-medium heat, until the cake is golden on top. Check it with a toothpick if it is ready.
While the cake is in the oven, prepare it the syrup.
In a saucepan, put the caramelized sugar on low heat.
When it has become amber, add water. CAREFUL! When adding water we must be careful with steam. The caramelized sugar will harden, but let the syrup boil until the sugar melts.
We put it aside and leave it to cool.
When the cake is ready, take it out of the oven and leave it to cool for 5 minutes, then syrup it with the burnt sugar syrup.
Let it cool, then portion it and serve.
Step 1: Cut the apples into slices, mix with the cinnamon and set aside until the cake composition is ready. Step 2: Mix the sugar with the eggs, then gradually add the oil and milk. Step 3: The flour is mixed beforehand with the baking powder, after which it is added to the composition little by little, as well as the vanilla essence. Step 4: After homogenizing the composition, place it in a pan greased with butter and lined with flour. Step 5: Apples are placed on top according to the desired pattern. Step 6: Bake at 180 degrees for 45 minutes.
Cake with semolina
This semolina cake recipe is inspired by the popular Turkish semolina cake recipe & ndash Revani but also by the Egyptian Basbousa recipe. It's made in the vegan version & ndash of fasting! Try it too!
The semolina cake is a popular recipe in the Middle East and it has a whole history behind it. Semolina cake is made especially in Egypt, Jordan, Turkey but also other Eastern Mediterranean regions. Each region gave a different name to this cake, but the differences in preparation are minimal, the basic recipe being about the same.
I decided to try this semolina cake recipe because in my research of popular recipes from the Middle East I discovered Revani and Basbousa, two delicious semolina cakes with small differences between them. I took a little from each and I veganized the recipe. Moreover, I did not use white sugar as a sweetener, but agave and coconut sugar.
Did you know that Turkish semolina cake is called & bdquoRevani & rdquo and has been present in the cuisine of this country since Ottoman times? The name & bdquoRevani & rdquo is derived from the name of the city of Yerevan (in today's Armenia), which was once conquered by the Ottomans. To celebrate the victory, this semolina cake was invented and eaten very often at that time. Since then, this dessert has become an important part of Turkish cuisine.
As I told you above, this semolina cake is found under various names depending on the region in which it is made. For example, it is also called Past & # 363sha, a recipe originally from Kuwait. Past & # 363sha differs from the other variations of the semolina cake in that it has pistachio on top and orange flower water in the composition.
This is a very simple dessert that does not require a complex preparation. The cake is in a single layer of fluffy semolina, soaked in a lot of syrup. Yogurt and butter are ingredients of the original recipe, but I made without, in the fasting version and it turned out very good!
Before serving, you can decorate the cake with coconut flakes or nuts. This recipe can be prepared at home very quickly and without too much effort and you can even try to experiment with various flavors.
Topless Apple Cake
Pass the peeled apples through the large-mesh grater, mix them with butter, cinnamon and pour into a heat-resistant mold. Level and put in the preheated oven, at the right heat, until the apple juice left evaporates.
For the cream
Rub the yolks with the sugar and vanilla sugar.
Separately, dissolve the flour in a little milk, beating vigorously to avoid the formation of lumps, then thin with the rest of the milk.
Combine the two compositions and boil the bain-marie, on the right heat, stirring constantly, until the cream thickens.
Pour it hot over the layer of apples, level and put the dish back in the oven until the cream forms a crust on top.
Whisk the egg whites hard with the sugar added gradually.
Pour over the cream and level or make small depressions in the foam.
Continue in the oven, over low heat, until the egg whites harden and turn golden.
Remove the tray from the oven and leave for 24 hours in a cool place.
Whisk the egg whites with the salt powder and sugar, then incorporate the crushed yolks, essence and breadcrumbs mixed with the baking powder and at the end add one of the apples, peeled and grated.
Grease a detachable form and pour the dough then put from place to place slices of the second apple, which I peeled and cut into thin slices and bake for about 20 minutes. at the right fire.
The syrup is prepared by boiling the water with the sugar in a few boils and at the end we add the essence (after taking the syrup over the fire), then it is cooled.
The cold syrup is poured over the hot cake, not out of shape, then the ring is unwrapped and the cake is carefully placed on a plate.
Prepare the icing in a saucepan, over low heat, mixing the powdered sugar with the lemon juice and essence, until it melts and we get a fine paste that is left to cool a little and then pour over the cake.
Leave it in the fridge for about an hour then garnish with whipped cream and mixed with chocolate cream (it can be Nutella or Finetti, or melted chocolate).
CAKE WITH COCONUT FLAKES AND GRAY
* the unit of measurement is a 200mL cup
the gray cane
the cane does it
the cane flakes of coconuts
a spoonful of sugar (optional or depending on preferences)
a cup of oil (I used olive cakes but also coconut)
a cup of milk
2 teaspoons organic baking powder
butter for greasing the ceramic bowl
In a bowl mix the dry ingredients and over them add the wet ingredients and mix with a spatula until you get a homogeneous composition.
Grease a medium-sized ceramic bowl with butter and pour the composition.
Put the dish in the oven, set 180 degrees C and leave for about 30 minutes or until nicely browned and pass the toothpick test. Let the cake cool in the bowl then we can slice it. It is a cake that goes well in syrup.
APPLE, WALNUT AND GRAY CAKE
90 gr gray
160 gr flour (I used the whole pastry)
1 teaspoon baking powder
140 gr yogurt
1 teaspoon maple syrup (optional)
30 ml oil
core from 2 nuts
1/2 teaspoon cinnamon
butter for greased
METHOD OF PREPARATION
I mixed the dry ingredients: flour, semolina and baking powder. I poured the oil, yogurt and syrup. Separately, peeled apples, sliced them and ground walnuts.
I lined a bowl with baking paper. I greased it with butter and sprinkled walnuts and a little cinnamon. I placed the apples and powdered everything with the rest of the cinnamon.
I put the composition (stretched with a knife well, well, it's thick) and put it in the oven like this: 10 minutes at 220 gr and another 20 minutes at 180 gr.
When it has cooled, turn it over and you can slice it. Good appetite!
Cake with grated apples and semolina
Last weekend, when we celebrated Alex, our friend Cristina brought us an apple cake. Fasting cake with apples and semolina. This fasting cake is made in 30 minutes and is very tasty. If desired, you can add chopped walnuts to the dough and serve the cake with your favorite hot drink. Try this delicious apple cake. It is very easy to prepare, the taste is great and it looks very good! It is extremely easy to prepare and is ready in just 30. Peel and grate 1 kg and a half of apples then add 5 tablespoons of sugar and a teaspoon of cinnamon. Mix a cup of semolina in a separate bowl. Walnuts, together with apples and cinnamon flavor, make a simple cake.
It's simple: Sheets with tomato juice and semolina cream! Apple and biscuit cake, a tasty and economical dessert, very, very simple. Fancy something sweet and you don't know what to choose? Opt for the simplest and best dessert: semolina cake and apples.
Place the sugar evenly in a tray, the butter in small pieces and the apples.
In a bowl add flour, semolina, baking powder, sugar and vanilla sugar sachets. Mix them well. Then peel the apples, grate them and add the cinnamon.
Take a tray and line it with margarine. Divide the dry mixture into three equal parts, as if they were three sheets of cake. Spread the first part of the flour and semolina composition in the tray, then put half of the apple composition on it. Add the second part of the flour mixture and the last layer of apples. Finish using the remaining composition. Add the margarine pieces and sprinkle with the walnut kernels, then place the tray in the preheated oven. Leave it for 25-30 minutes. After baking, let the cake cool and then portion.
So, when you want to eat something sweet and fast, choose apple and semolina cake, because it is a delicious and easy to prepare recipe, and the fasting days will pass much faster.
Apple and semolina cake (syrup) - Recipes
Preparation time approx. 30min.
Cooking time approx. 55 min
Ingredients for a 25/25 cm tray.
We will use the yogurt glass as a measure. The yogurt I used weighed 125 g.
-a yogurt of 125 g
-4 tablespoons oil
-2 measures of flour
-the fine gray measure
-a measure of sugar
-a tablespoon of poppy seeds
-an envelope of baking powder
-a tip of a teaspoon of salt
-o esenta de rom
- 3 glasses of water
-2 glasses of sugar
-shell and juice from a lemon
To be served:
-50 g finely chopped pistachios (I forgot to put it in the picture)
First we will prepare the syrup, put the water, sugar and grated lemon peel in a kettle and put it on the fire. When it starts to boil, add the lemon juice, let it boil for 15 minutes and turn off the heat.
For the top, mix the eggs well with the sugar and rum essence, until you get a fluffy cream. Add the oil, in a thin thread, stirring constantly and then add the yogurt. Mix again and add the flour mixed with semolina, baking powder and salt powder. Mix well and add the poppy seeds.
Mix well and put all the dough in a tray lightly greased with butter.
Put in the preheated oven, over medium heat, for about 35-40 minutes. Or until it browns nicely (test with a toothpick). the cake, in the tray and then pour on top, all the syrup, cooled. Leave the cake to absorb the syrup and serve sprinkled with finely chopped pistachios.
Delicious, served cold, from the fridge!
According to an idea from Unica magazine.