Semolina Cake

Semolina Cake


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This is a traditional cake used in weddings across South East Asia. It uses a semolina flour but also almond meal and plain flour.


Serves: 1 

  • 1/2 cup (60g) plain flour
  • 1 teaspoon baking powder
  • 15 egg yolks
  • 2 cups (250g) caster sugar
  • 350g butter, softened
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence
  • 1 1/2 cups (250g) semolina flour
  • 1 1/4 (125g) almond meal
  • 1 tablespoon brandy

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat your oven to 180 degrees C. Line a 20cm cake tin with baking paper and grease with butter.
  2. Sift the plain flour and the baking powder together.
  3. In a medium mixing bowl beat the egg yolks with half the sugar until pale and fluffy. Set aside.
  4. In a large bowl cream the butter with the remaining sugar, vanilla and almond essences until the sugar is completely dissolved and the mixture is light and pale.
  5. Fold butter mixture into the egg yolk mixture.
  6. Add the sifted flour and baking powder, semolina, almonds and brandy then stir gently until well mixed.
  7. Pour the batter into the cake tin and bake for 50 to 60 minutes until golden and a skewer inserted into the cake comes out clean.

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