सुनहरा सफ्फौफ: जीवंत नींबू सेमोलिना केक
(Golden Sufouf: Vibrant Lemon Semolina Cake)
(0 समीक्षाएँ)
सामग्री
-
200 grams semolina flour
(Fine semolina for cake texture)
-
50 grams सामान्य उद्देश्य का आटा
-
150 grams दानेदार चीनी
(Plus extra for syrup)
-
120 grams नमक रहित मक्खन
(पिघला हुआ और थोड़ा ठंडा)
-
3 large अंडे
(Room temperature)
-
100 grams सादा दही
(Full-fat preferred for richness)
-
2 teaspoons fresh lemon zest
(Use organic lemons for best flavor)
-
60 ml ताजा नींबू का रस
-
3 tablespoons तहिनी
(Adds slight nuttiness)
-
1 teaspoon बेकिंग पाउडर
(Ensure freshness for good rise)
-
0.5 grams केसर के धागे
(Soaked in 1 tbsp warm water for syrup)
-
100 ml पानी
(For saffron syrup)
-
1 tablespoon पाउडर चीनी
(For dusting on finish)
(Fine semolina for cake texture)
(Plus extra for syrup)
(पिघला हुआ और थोड़ा ठंडा)
(Room temperature)
(Full-fat preferred for richness)
(Use organic lemons for best flavor)
(Adds slight nuttiness)
(Ensure freshness for good rise)
(Soaked in 1 tbsp warm water for syrup)
(For saffron syrup)
(For dusting on finish)
पोषण
- परोसने की संख्या: 8
- सेवा आकार: 1 slice (about 120g)
- Calories: 340 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 12 g
- Fiber: 1.5 g
- Sugar: 22 g
- Sodium: 140 mg
- Cholesterol: 70 mg
- Calcium: 80 mg
- Iron: 1.2 mg
निर्देश
-
1 - Prepare saffron syrup:
Soak saffron threads in 1 tbsp warm water and combine with water and 50g sugar in a small saucepan. Simmer over low heat until slightly thickened. Set aside to cool.
-
2 - Mix Dry Ingredients:
In a bowl, whisk together semolina flour, all-purpose flour, baking powder, and 100g sugar.
-
3 - Combine Wet Ingredients:
In another bowl, beat eggs until frothy. Add melted butter, yogurt, tahini, lemon zest, and lemon juice. Mix until smooth.
-
4 - Create batter:
Gradually fold dry ingredients into wet mixture until fully combined and smooth. Avoid overmixing.
-
5 - Bake the cake:
Pour the batter into a greased 8-inch springform pan. Bake at 180°C (350°F) for 40-45 minutes or until a toothpick inserted comes out clean.
-
6 - Apply saffron syrup:
While still warm, prick the cake surface gently with a fork and slowly pour the saffron syrup over, allowing it to soak in.
-
7 - Cool and Serve:
Let the cake cool in the pan for 15 minutes. Remove ring, transfer to a serving plate, dust optionally with powdered sugar, then slice and serve.
Soak saffron threads in 1 tbsp warm water and combine with water and 50g sugar in a small saucepan. Simmer over low heat until slightly thickened. Set aside to cool.
In a bowl, whisk together semolina flour, all-purpose flour, baking powder, and 100g sugar.
In another bowl, beat eggs until frothy. Add melted butter, yogurt, tahini, lemon zest, and lemon juice. Mix until smooth.
Gradually fold dry ingredients into wet mixture until fully combined and smooth. Avoid overmixing.
Pour the batter into a greased 8-inch springform pan. Bake at 180°C (350°F) for 40-45 minutes or until a toothpick inserted comes out clean.
While still warm, prick the cake surface gently with a fork and slowly pour the saffron syrup over, allowing it to soak in.
Let the cake cool in the pan for 15 minutes. Remove ring, transfer to a serving plate, dust optionally with powdered sugar, then slice and serve.
सुनहरा सफ्फौफ: जीवंत नींबू सेमोलिना केक :के बारे में ज़्यादा जानकारी
Golden Sufouf Lemon Semolina Cake
The Golden Sufouf Lemon Semolina Cake is a delightful fusion that praises the humble semolina flour with a vivid burst of English lemon brightened by the gentle richness of tahini and the exotic allure of saffron. Semolina, traditionally used in many Mediterranean and Middle Eastern desserts like Basbousa or Revani, lends this cake a uniquely grainy yet tender texture that is different from the usual wheat-only cakes common in English cuisine.
This cake reflects cross-cultural culinary creativity that embraces the aromatic touch of saffron syrup infused with a splash of freshly squeezed lemon juice, which intensifies the citrus note and adds sparkling jewel-like status reminiscent of traditional English lemon dishes, but with an exotic twist.
Tahini inclusion softens the crumb and adds whispering notes of nutty depth without downplaying the lemon's brightness. Using yogurt tenderizes the cake further, making it irresistibly moist.
Historically, semolina cakes have diverse origins, ranging from Indian to North African kitchens, meeting the British palate through colonial legacies and evolving on the local kitchen tables with vibrant new adaptations. This recipe is inspired by those layered histories yet re-crafted for modern bakers who seek to explore global ingredients with familiar comforts.
When making this cake, note the saffron's delicate nature—it should be measured precisely but soaked first to unlock its flavor intensively. The sweetness is balanced to not clash against the lemon juices, allowing for a harmonious bite every time.
For storage, this cake keeps very well refrigerated for up to three days, and its flavors mature as the saffron and lemon permeate through the crumb. Serve it alongside a cup of delicate tea or a glass of sparkling elderflower for a luxurious teatime.
Ultimately, Golden Sufouf Lemon Semolina Cake embodies cultural connectivity — simplified to an approachable recipe for intermediate bakers but layered enough voice to enchant cooks and eaters alike. It's a perfect treat for special occasions or just to brighten a quiet afternoon.
