Lebanese semolina cake
Description
Homemade baked treat for tea. This fragrant, sunny cake is made from almost nothing. The ingredients for this semolina cake are always available in your kitchen, and no special skills are required to prepare the batter. The cake disappears very quickly. They say it becomes even tastier on the second day, but in my family, it's gone from the table in no time. Interested? Here's how. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
1. Measure and pour all dry ingredients into a bowl. My cup is 220 ml; it's best to measure all ingredients using the same cup.
- 2
Step 2
2. Thoroughly mix the dry ingredients.
- 3
Step 3
3. Pour in the milk and vegetable oil, mix thoroughly. Set aside for 8-10 minutes.
- 4
Step 4
4. Grease a baking pan (18 cm in diameter) with vegetable oil and sprinkle with semolina. You can also line the bottom of the pan with parchment paper.
- 5
Step 5
5. Chop the nuts. Instead of cashews, you can use any other nuts or seeds.
- 6
Step 6
6. Mix the dough thoroughly once again and pour it into the pan. Sprinkle nuts evenly on top.
- 7
Step 7
7. Bake in a preheated oven at 180 degrees for about 40 minutes, checking readiness with a wooden skewer.
- 8
Step 8
Let the semolina cake cool down (in my family, it's practically eaten right away) and slice it. Time to taste!