#Semolina Cake

[askwhatsforlunch]

Peach Semolina Gratins

Soft and fluffy, these Peach Semolina Gratins make a simple yet delicious dessert. A joyful way to begin the week, especially if your Monday is also grey! Have a good one!

Ingredients (serves 2):

1/2 tablespoon unsalted butter, softened

1 1/2 cup semi-skimmed milk

1 teaspoon Homemade Vanilla Extract

1/3 cup fine semolina

a pinch of fleur de sel or sea salt flakes

2 tablespoons caster sugar

3 halves Peaches in Syrup

1 large egg

3 tablespoons double cream

Preheat oven to 220°C/430°F.

Generously butter two individual baking tins. Set aside.

Pour milk in a medium saucepan. Add Vanilla Extract, and heat over a medium flame until simmering.

Add semolina mixture all at once into the warm milk, and cook, stirring constantly until semolina absorbs the milk, and mixture just thickens, about 3 minutes. Season with fleur de sel.

Stir in caster sugar until completely dissolved. Remove from the heat and let cool slightly.

Dice two of the Peaches in Syrup halves, and cut remaining one into thin slices. Set aside.

Stir about two heaped tablespoons of the Peach Syrup into the cooled semolina mixture. Break in the egg, and whisk until well-blended. Finally, stir in double cream with a wooden spoon, until just combined.

Spoon half of the semolina mixture at the bottom of prepared tins. Scatter Peaches in Syrup dices generously on top, and cover with remaining semolina mixture. Arrange Peaches in Syrup slices beautifully on top.

Place baking tins in the middle of the hot oven, and bake, at 220°C/430°F, for 35 minutes, until a nice golden brown colour on top.

Remove from the oven, and let cool slightly or completely.

Serve Peach Semolina Gratins warm or cooled.

[deliciously-vegan]

Palestinian-inspired Semolina Cake

[[MORE]]

2 cups medium semolina 1 cup cane sugar 1/2 cup almond meal 2 tsp baking powder

1 tsp fenugreek powder 1 tsp fennel seed powder 1/2 tsp sea salt 1/4 tsp turmeric

1 cup soy milk (or other non-dairy milk)

1/2 cup plain coconut milk yogurt (or other non-dairy yogurt) 1/2 cup light olive oil 1 tbsp orange blossom water

1/4 cup black sesame seeds

Preheat oven to 375 degrees F. Grease an 8 by 8 inch square baking pan with olive oil.

In a large glass mixing bowl, sift together the; semolina, cane sugar, almond meal, baking powder, fenugreek powder, fennel seed powder, sea salt, and turmeric.

In another glass mixing bowl, whisk together the; soy milk, yogurt, olive oil, and orange blossom water.

Combine the wet ingredients with the dry ingredients. Fold in the sesame seeds. 

Pour into prepared baking pan. Bake in preheated oven for 35 minutes. While cake is baking, prepare the glaze. (See below.)

Poke several tiny holes into cake and pour glaze over top of warm cake.

Allow to cool for at least 15 minutes before serving.

Glaze

the juice of one lemon 1/2 cup organic cane sugar

1 tbsp orange blossom water

Add lemon juice and cane sugar to a small saucepan and bring to a boil. Reduce to low and simmer for about 5 minutes. Stir in the orange blossom water.

Allow glaze to cool before pouring over warm cake.

[foodfitrecepies]

How to Make Sooji Cake? Sooji Mango Cake|Eggless Semolina Cake

Mango rava cake is a dessert made with semolina (rava/sooji) and mango pulp. This recipe is easy to prepare, moist, and delicious with mango flavor. This cake is so simple and delicious, you can make it in just one bowl. To bake this cake I am using OTG. If you don’t have one you can use a pressure cooker to bake the cake. Today we will learn how to make mango sooji cake at home with the…

[cookingatclarktowers]

Ravani - a moist walnut cake

Ravani – a moist walnut cake

Do you know it’s super distracting writing my blog this Saturday morning. There is a new phenomenon in the house according to my dog. My great nephew; who is 1 year old is here visiting for the weekend. Poor Billy (my dog) just doesn’t know what to do with him nor understand why everyone wants to play him? What about me and my tennis balls? they are exciting too guys!!! Gonna make this a quick…

[fullcravings]

Ghugara Cake Truffles

[morethansalad]

Vegan Sri Lankan Love Cake with Pineapple

[ilvermorny-dear]

Middle Eastern - Semolina Turmeric Cake Sfoof a dessert from Lebanon that is not overly sweet. Due to the absence of rose water and orange blossom essence, which are typically found in Middle Eastern desserts, it is palatable to Americans. Sahteyn! Good food!

[markyrph]

Burmese Semolina Cake

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[psy-rph]

Burmese Semolina Cake

[askwhatsforlunch]

Honey Semolina Cakes

These Honey Semolina Cakes are easy to prepare and make a wonderfully comforting dessert, the sort of treat one wants to enjoy when the sun has seldom shone all day! Happy Wednesday!

Ingredients (serves 3):

a little unsalted butter, softened

2 cups semi-skimmed milk

1 teaspoon Homemade Vanilla Extract

2 heaped teaspoons local fragrant honey, like heather, lavender or orange blossom

1/2 cup fine semolina

1/3 cup caster sugar

soft dried apricots, to garnish (optional)

Generously butter three ramekins. Set aside.

Pour the milk into a large saucepan. Stir in Vanilla Extract, and heat over a low flame until just simmering. Stir in honey with a wooden spoon until completely melted.

Remove from the heat and let cool slightly.

In a small bowl, combine semolina and sugar; give a good stir, to mix.

Add semolina mixture all at once into the warm honey milk, and return saucepan over medium heat. Cook, stirring constantly until semolina absorbs the milk, and mixture just thickens, about 3 minutes.

Pour semolina mixture into prepared ramekins, levelling with the back of the wooden spoon. 

Place ramekins in the refrigerator, and chill, at least a couple of hours.

Tor serve, run a knife around the edges of the cakes, and carefully turn them onto serving plates. Garnish with dried apricots, cut into halves, if desired.

Serve Honey Semolina Cakes immediately.

[deliciously-vegan]

Ma'amoul Mad Bil Ashta

(Lebanese Semolina Cream Cake)

[[MORE]]

2 cups semolina  1/2 cup cane sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp sea salt

1/2 cup vegan butter, melted 1/2 cup plain vegan yogurt 

3/4 cup crushed (roasted) pistachios.

Preheat oven to 350 degrees F. Line a 9-inch  springform pan with parchment paper. 

In a large glass mixing bowl, sift together the; semolina, cane sugar, baking powder, baking soda, and sea salt. Stir in the melted butter and yogurt. Place half of this batter into the lined pan. Press down firmly. Sprinkle 1/4 cup crushed pistachios evenly over top. Prepare the ashta. (Recipe below.)

Pour the ashta on top, carefully spreading out evenly. Sprinkle another 1/4 cup crushed pistachios evenly over top of ashta layer. 

Roll out the remaining semolina batter between two sheets of parchment paper in the same shape/size as pan. Carefully place this on top of the ashta layer. (Don't worry if it's not perfect. This will end up being the bottom of the cake.)

Bake cake in preheated oven for 35 minutes. Prepare the syrup. (Recipe below.) 

Remove cake from oven and drizzle half of the syrup over top. Leave to cool (and soak up the syrup) for at least one hour, more if possible.

Open up the sides of the pan and carefully flip cake over onto a large serving platter. Sprinkle the remainng 1/4 cup crushed pistachios evenly over top then drizzle the remaining syrup over top. Place in fridge and allow the cake to cool completely.

Slice and serve. (Best served cold.) Store leftovers in fridge for up to one week.

Ashta

1 can (400 ml) coconut cream 1 can (400 ml) coconut milk 1/2 cup cornstarch 1/4 cup powdered sugar 1/4 tsp mahlap powder (optional)

1 tsp rose (or orange blossom) water

In a medium-sized saucepan, whisk together the; coconut cream, coconut milk, cornstarch, powdered sugar, and mahlap powder. Turn heat to medium-high. Cook, stirring constantly, until mixture begins to thicken. Remove from heat and stir in the rose (or orange blossom) water.  Pour over bottom semolina later. 

Syrup

1 cup cane sugar 1/2 cup water 1/4 tsp sea salt

1 tbsp rose (or orange blossom water) 1/2 tsp lemon extract

Place cane sugar, water and sea salt in a small saucepan. Turn heat to high. As soon as mixture comes to a boil, reduce to low heat and cook for a few minutes, stirring constantly, until sugar is completely dissolved. Remove from heat and stir in the rose (or orange blossom) water and lemon extract. 

[photojq]

Semolina Turmeric Cake Sfoof A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! Bon appetit! 1 cup milk, 1.5 cups semolina flour, 1/2 cup vegetable oil, 1 teaspoon ground turmeric, 1.125 cups white sugar, 1 tablespoon pine nuts, 1.5 teaspoons baking powder, 1/2 cup all-purpose flour

[fullcravings]

Basbousa – Semolina Cake

[morethansalad]

Vegan Hareeseh / Basbousa / Namoura

[peachesofteal]

ghoap x reader / 18+ mdni / dark themes / prev here

Six thirty in the morning might be your favorite time of day. 

It’s the before.

Before anyone else comes in, before the morning rush, before the chime of the front door’s bell, before the shop is filled with lines of people, before it all upends you.

At six thirty in the morning, you sit in the back, perched on the prep table, with a fresh cup of coffee. You leave the side door open, screen separating you from the world, fresh air mixing with the smell of strawberry basil scones, cinnamon coffee cake and mini kolaches, fruited with whatever jam you’ve managed to throw together. Steam rises, semolina spills, the sun dawns, and the world wakes… all well after you’ve had your breakfast.

This corner of the city is busy, and the shop always hums like a well-oiled machine in the dregs of a rush, the front counter team churning out specialty coffees and teas effortlessly. It’s cyclical, similar faces every day, morning commuters rushing in and out, locals settling in a nook with their laptops and lattes, people swinging in for a quick bite. You hide in the back, usually, elbow deep in sudsy warm water with your mountain of dishes, answering the occasional shout of 'do we have more of-' and 'just sold the last-'

This morning in particular, cranberry orange scones, pumpkin muffins and mini quiches are the only things left cooling on the speed racks, waiting patiently for their turn to be placed in the display case, an endless cycle of replenishment lasting until the rush dies down, morning fading into afternoon, triple shot monstrosities turning into decaf coffees. 

It’s laborious, this routine. Five, six, sometimes seven days a week, going to bed with the sun, rising before it. Your wrists ache from rolling dough, cutting dough, scraping dough. Your back weeps when you lift the bowl from the mixer stand every morning, and your joints fare no better. You need new boots, and new insoles for your new boots, and probably a new standing mat, though you know your boss will never go for it. 

You’re tired.

The exhaustion settles into your bones easily today, wearing you down until you’re allowing your eyes to close, wilting atop the butcher’s block- 

The shop phone rings. 

You heave yourself down and swing through the double doors to the front, scrambling for the classic corded receiver, nearly fumbling it in your hands. 

“Hello?” Shit. You always forget to answer with the shop’s name. You’re not exactly the customer facing part of the operation. “Galaxy’s.” You correct and… wait. 

There’s no response. 

You think you can hear someone breathing, something rustling, but it’s too faint and difficult to make out. 

“’Lo?” You try again, but still, there’s silence. It’s an unending moment, you on one end… who knows what on the other, and you hold your breath, straining to hear, to listen. 

The line clicks dead in the next second. 

Odd. 

The shop girl is chewing gum. 

You’ve told her a million times not to chew gum when she’s working the counter, but clearly, she’s never heard of norovirus, and you’re not the boss, or the owner, so being the broken record only gets you so far. 

“There’s someone out front to see you.” She snaps it between her front teeth, and your molars grind together like stone. 

“Who?” You toss a clean towel on the stainless steel table in the middle of the kitchen with a frown. You don’t really get visitors here, most of your friends are in the same industry, and either work the line too late to be up in time to even get coffee somewhere, or are already at work, buried beneath a bain-marie and the never-ending sound of a ticket printer. 

There’s dried, caulked dough caked to your fingers, shoved up underneath your nails, and you brush them self-consciously against the ratty old apron stretched across your waist. 

The surprise lingers on your tongue, and then explodes when you spot the massive dusky blonde from the other day, the one who was with the guy who split the coffee all over your favorite dress. He’s too tall, and too broad, and too imposing, everything in your sense of self-preservation screaming at you to run when he notices you approaching, gleam of a predator sparkling in his eyes.  

Still, somewhere, tucked away, it thrills you, the idea of them, the balancing act, two halves of a whole. He’s etched from stone, strong and steady, while his partner is saporous, vibrant, and riotous, crystal blue eyes sparkling in the mid-day sun. 

You wonder what they're like. What they talk about. What they do.

Curiosity killed the cat.

Your skin prickles once you fall into his orbit, immobilized by the molten toffee pooling around his irises. You float for a second, tracing his knife’s edged jaw, the fullness of his lips, imperfect pieces puzzled together to make a masterpiece, and then crash back to earth quickly, realizing you’re standing in front of him… staring. 

“Uh. Hi.” What is he doing here? How did he know where to find you?

“Sorry to barge in on you at work.” He starts immediately, wallet appearing from his back pocket like a magic trick. “Wanted to make sure we settled up.” Thick fingers hold a folded nest of notes, and you stare down at them, slowly processing what he means.

Cash? 

“Oh, I… I have… venmo. Or we could use apple pay, you didn’t have to come all the-“ 

“Don’t have venmo.” His mouth tilts, and you go with it, head listing to the side like a wayward buoy. “This is easier.” He pushes it into your hand, peeling your fingers back to enclose the money in your palm, heat sparking up your spine. 

“How did you know where I worked?” You blurt, unable to keep it at bay any longer. The question singes, settles uncomfortably in the sparks between you. 

“Saw you in the back yesterday, when we were in for a cuppa.” Oh. Suspicion sheds, snakeskin left behind on a cold, dusty trail, suspension of disbelief settling in the back of your mind. Sure. After all, this is where you ran into them last week, on your day off. They do come here. 

“Well. Thanks.” 

“It’s our pleasure. Hope the stain came out okay.” 

“Oh, yeah. It’s… still at the cleaners.” This is absolutely false, but he doesn’t need to know that. The spare bills will probably go towards your energy bill, and the ruined dress will go in the trash. 

It is what it is. 

“Couldn’t help but notice when I was comin’ through the parking lot that the back door is open.” His voice swoops low, dropping into a rumble, and you blink, lips parting. 

“Oh, um y-yeah. I like the breeze.” He shakes his head, a simple rejection, leaving you spinning. 

“City’s not the safest right now, yeah?” Oh, yeah. Of course, you knew. Rival factions of organized crime were leaving a red sea of bodies in their wake all over town, a new murder popping up in the headlines nearly every week. 

But you were safe. You were fine. Galaxy’s had never been stained with the bloody touch of any of them, and you took it as fact. Permanence. 

You agree reluctantly, watching the storm clouds roil on across his expression before evaporating. You shrug, hands clutched in your apron, doubt and skepticism clear on your face.

His expression shutters. His eyes turn cold.   

His thumb and forefinger dart through the air, latching onto your chin. 

You freeze. You should tug away, jerk backwards, yell and scream and hiss, but all you can do is stand there, caught in a trap and trembling as he leans forward to murmur in your ear. 

“Lock the door, little doe.”