RCI-BR.004.0472.001
Shammali
Yoghurt, almond and semolina cake
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- glass cooking oil1 unit
- half glass sugar1 unit
- 3 unit
- glasses semolina (fine or coarse)2 unit
- glass self raising flour1 unit
- 2 teaspoons
- glass milk (you might need less or a little more)1 unit
- about 2 tablespoons roasted split almonds1 unit
- optional: 1 teaspoon almond essence1 unit
Method
1
Preheat oven to 180°C (350°F).
2
Combine cooking oil and sugar in a large mixing bowl, then beat in eggs one at a time until the mixture is light and fluffy, about 2-3 minutes.
3
In a separate bowl, whisk together semolina, self-raising flour, and baking powder.
4
Add the almond essence (if using) to the milk and stir to combine.
5
Alternate adding the dry mixture and milk to the egg mixture in batches, folding gently with a spatula until just combined and the batter is smooth.
6
Pour batter into a greased baking pan and smooth the surface evenly.
7
Arrange roasted split almonds on top of the batter, pressing them down slightly.
8
Bake for 25-30 minutes until golden brown and a skewer inserted in the center comes out clean.
25 minutes
9
Remove from oven and allow to cool slightly before serving.