Difference between revisions of "Shammali"
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* 2 tablespoons [[lemon juice]] | * 2 tablespoons [[lemon juice]] | ||
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# Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool. | # Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool. | ||
# Thoroughly whisk all the ingredients for the bake (less the flaked [[almond]]s) to a thick batter like consistency (like a sponge cake mixture) - add the [[milk]] gradually, stopping when the raw cake mixture is smooth enough. | # Thoroughly whisk all the ingredients for the bake (less the flaked [[almond]]s) to a thick batter like consistency (like a sponge cake mixture) - add the [[milk]] gradually, stopping when the raw cake mixture is smooth enough. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | [[Category:Cypriot | + | [[Category:Cypriot cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
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[[Category:Semolina Recipes]] | [[Category:Semolina Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Contents
Description
Yoghurt, almond and semolina cake
Ingredients
- 1 glass cooking oil
- half glass sugar
- 3 eggs
- 2 glasses semolina (fine or coarse)
- 1 glass self raising flour
- 2 teaspoons baking powder
- 1 glass milk (you might need less or a little more)
- about 2 tablespoons roasted split almonds
- optional: 1 teaspoon almond essence
Syrup
- 3 glasses water
- 2 and a half glasses sugar
- 2 tablespoons lemon juice
Procedures
- Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool.
- Thoroughly whisk all the ingredients for the bake (less the flaked almonds) to a thick batter like consistency (like a sponge cake mixture) - add the milk gradually, stopping when the raw cake mixture is smooth enough.
- Place mixture in greased tin and sprinkle the almonds on the top.
- Bake in medium oven (200 c) for about 60 minutes.
- Until the top is golden brown and the cake shrinks slightly from the sides of the tin.
- Pour cold syrup over hot cake, leave to cool and cut in squares for serving.
