Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, semolina cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Semolina cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Semolina cake is something that I have loved my entire life.
Semolina Cake l Sooji Cake l Easy Cake Recipes Dessert Recipes #SemolinaCake #SoojiCake #EasyCakeRecipes #DessertRecipes Semolina cake recipe is. Semolina cake is a popular Middle Eastern recipe with an ancient history behind its preparation. Both of them are semolina cake recipes with minor differences between them.
To get started with this particular recipe, we have to first prepare a few components. You can cook semolina cake using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Semolina cake:
- Prepare 1 cup semolina
- Make ready 1 cup sugar
- Prepare 1 and a half cup milk
- Prepare 1 tbl spoon baking powder
- Prepare 1 tsp baking soda
- Make ready Half cup oil
- Prepare 1 spoon lemon juice
- Prepare Flour half cup
Yes Sugee Cake or Semolina Cake is my favorite cake! Semolina Cake. this link is to an external site that may or may not meet accessibility guidelines. See more ideas about Semolina cake, Semolina, Dessert recipes. The best basbousa recipe you will find!
Steps to make Semolina cake:
- First take semolina add 1 cup milk step a side for 10 mint
- Second mix all dry ingredients
- Take half cup milk add lemon your butter milk ready
- Take a semolina add oil mix then add dry ingredients mix then add butter milk mix and bake I cook in pot 30 mint you cook your oven
See more ideas about Semolina cake, Semolina, Dessert recipes. The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal.
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