READY IN 2 hr

Semolina Cake

Read Reviews (4)

"This is my family's favorite cake." — sapphireml

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 2 hrs

Footnotes

Semolina flour, derived from durum wheat, is available in health food stores and some supermarkets.

Reviews More Reviews

May 03, 2010

dont know if 10 eggs is correct, unless they are quails eggs!

—arial

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Sep 09, 2010

not sure about this recipe but willing to try it i hope it turn out well. for me 10 normal eggs is completely normal since in my country indonesia we often bake cakes with many egg it can even up to 30 eggs ( just egg yolk )

—hime12

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4 Ratings

Jan 05, 2012

Hi, I have not tried this recipe yet. Will do so soon! I am salivating just by reading your recipe. Thanks so much for posting this recipe. Have been trying for the longest time to locate a Semolina aka Sugee/Sugi cake that provides US baking measurements i.e. cups. Cheers, Roseange

—rosemary

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Oct 17, 2012

This is a really good recipe. The cake is moist and not too sweet. I'm definitely going to make it again only next time I plan on adding poppy seeds to the batter and leaving the top with only almonds. Thanks for sharing. -Betty

—Betty

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Nutrition

Calories
495 kcal
25%

Carbohydrates
28.7 g
9%

Cholesterol
237 mg
79%

Fat
37.3 g
57%

Fiber
2.8 g
11%

Protein
11.3 g
23%

Sodium
252 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Semolina Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 495
Calories from Fat: 336

% Daily Value *
Total Fat 37.3g 57 %
Saturated Fat 16.7g 83 %
Cholesterol 237mg 79 %
Sodium 252mg 10 %
Potassium 243mg 7 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 2.8g 11 %
Protein 11.3g 23 %
** Sugars 14.7g
** Vitamin A 19 %
** Vitamin C 11 %
Calcium 13 %
** Iron 21 %
** Thiamin 19 %
Niacin 29 %
Vitamin B6 6 %
Magnesium 24 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.