TBD on Ning
Magic Love Cakes..
The Love Cake
This recipe will keep for two to three weeks if stored in a tightly covered container. There is no need to refrigerate it, and it tastes best after two days. Even if your love is halfway around the globe, you can still bake your cake, send it, and it should arrive right at its peak!
1 1/4 cups semolina meal
1 1/2 sticks unsalted butter at room temperature
1 tablespoon grated lemon rind
1 teaspoon ground cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon salt
2 cups raw cashew nuts, finely chopped
4 tablespoons rose water
2 teaspoons almond extract
1 teaspoon vanilla
9 egg yolks and 5 whites
1 1/2 cups plus 2 tablespoons sugar
1/4 teaspoon lemon juice
4 tablespoons honey
1. Warm semolina in a dry pan over medium heat until fairly hot to the touch, being careful not to let it brown.
2. Put in a bowl and stir to cool. While still a little warm, mix in softened butter using a wooden spoon. Add lemon rind, spices and salt. Mix well, cover and set aside two to four hours.
3. Separately, mix cashews with rose water, almond extract and vanilla. Cover and set aside.
4. Grease 9-by-13-inch pan and line with three thicknesses of wax paper. Butter well the top layer of paper.
5. In a large bowl, beat yolks and sugar until they have doubled in bulk and become thick, creamy and very light in color.
6. Beat in the semolina-butter mixture, a little at a time. Add the honey and beat. When well beaten, fold in cashew mixture.
7. Beat egg whites with lemon juice until they hold firm peaks. Fold into the cake mixture.
8. Spoon the mix into the prepared pan and bake in a preheated 300-degree oven for 25 minutes. Lower the heat to 250 degrees and bake for another 30 minutes, until the cake is evenly golden-brown and the top feels firm to the touch. If the cake begins to brown too much any time during baking, cover with paper or foil.
9. When the cake pulls away from the sides of the pan but is still slightly moist in center (test with a skewer), remove from oven. (If cake is very moist in the center, switch off oven, cover cake with paper or foil and leave inside for another 10-15 minutes.)
11. Do not remove cake from pan. Let cool completely.Then cut into individual pieces.
This recipe will keep for two to three weeks if stored in a tightly covered container. There is no need to refrigerate it, and it tastes best after two days. Even if your love is halfway around the globe, you can still bake your cake, send it, and it should arrive right at its peak!
1 1/4 cups semolina meal
1 1/2 sticks unsalted butter at room temperature
1 tablespoon grated lemon rind
1 teaspoon ground cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon salt
2 cups raw cashew nuts, finely chopped
4 tablespoons rose water
2 teaspoons almond extract
1 teaspoon vanilla
9 egg yolks and 5 whites
1 1/2 cups plus 2 tablespoons sugar
1/4 teaspoon lemon juice
4 tablespoons honey
1. Warm semolina in a dry pan over medium heat until fairly hot to the touch, being careful not to let it brown.
2. Put in a bowl and stir to cool. While still a little warm, mix in softened butter using a wooden spoon. Add lemon rind, spices and salt. Mix well, cover and set aside two to four hours.
3. Separately, mix cashews with rose water, almond extract and vanilla. Cover and set aside.
4. Grease 9-by-13-inch pan and line with three thicknesses of wax paper. Butter well the top layer of paper.
5. In a large bowl, beat yolks and sugar until they have doubled in bulk and become thick, creamy and very light in color.
6. Beat in the semolina-butter mixture, a little at a time. Add the honey and beat. When well beaten, fold in cashew mixture.
7. Beat egg whites with lemon juice until they hold firm peaks. Fold into the cake mixture.
8. Spoon the mix into the prepared pan and bake in a preheated 300-degree oven for 25 minutes. Lower the heat to 250 degrees and bake for another 30 minutes, until the cake is evenly golden-brown and the top feels firm to the touch. If the cake begins to brown too much any time during baking, cover with paper or foil.
9. When the cake pulls away from the sides of the pan but is still slightly moist in center (test with a skewer), remove from oven. (If cake is very moist in the center, switch off oven, cover cake with paper or foil and leave inside for another 10-15 minutes.)
11. Do not remove cake from pan. Let cool completely.Then cut into individual pieces.
Tags: cake, ingredients, preparation
Views: 2
© 2024 Created by Aggie.
Powered by
