Saffouf Dourado: Bolo de Semolina com Limão Vibrante
(Golden Sufouf: Vibrant Lemon Semolina Cake)
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abril 28, 2025
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Ingredientes
-
200 grams semolina flour
(Fine semolina for cake texture)
-
50 grams Farinha de trigo comum
-
150 grams Açúcar granulado
(Plus extra for syrup)
-
120 grams Manteiga sem sal
(Derretido e levemente resfriado)
-
3 large Ovos
(Room temperature)
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100 grams Iogurte natural
(Full-fat preferred for richness)
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2 teaspoons fresh lemon zest
(Use organic lemons for best flavor)
-
60 ml Suco de Limão Fresco
-
3 tablespoons Tahine
(Adds slight nuttiness)
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1 teaspoon Fermento em pó
(Ensure freshness for good rise)
-
0.5 grams Fios de açafrão
(Soaked in 1 tbsp warm water for syrup)
-
100 ml Água
(For saffron syrup)
-
1 tablespoon Açúcar de confeiteiro
(For dusting on finish)
(Fine semolina for cake texture)
(Plus extra for syrup)
(Derretido e levemente resfriado)
(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)
Nutrição
- Porções: 8
- Tamanho da Porção: 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
Instruções
-
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.
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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.
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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.
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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.
Mais sobre: Saffouf Dourado: Bolo de Semolina com Limão Vibrante
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.
