Semolina Honey Walnut Cake

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 18 servings

Nutritional Info
Per serving: about	-
cal	317317 cal
pro	6 g6g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	49 g49g carb
fibre	1 g1g fibre
chol	91 mg91mg chol
sodium	55 mg55mg sodium
% RDI:	-
calcium	33 calcium
iron	1010 iron
vit A	66 vit A
vit C	33 vit C
folate	1818 folate

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This semolina cake, redolent of wildflower honey, citrus and walnuts, is a Sephardic dessert. A fragrant wildflower heightens the honey flavour.

Ingredients

8 eggs , separated8 8eggeggs, separated
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 cups semolina flour 2 2cups cupssemolina flour
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 tbsp finely grated lemon rind 2 2tbsp tbspfinely grated lemon rind
1 tbsp finely grated orange rind 1 1tbsp tbspfinely grated orange rind
1/4 cup butter , melted and cooled1/4 1/4cup cupbutter or margarine, melted and cooled
1-1/2 cups chopped walnuts 1-1/2 1-1/2cups cupschopped walnutwalnuts
Syrup
1 cup granulated sugar 1 1cup cupgranulated sugar
1 cup liquid wildflower honey 1 1cup cupliquid wildflower honey
2 tbsp lemon juice 2 2tbsp tbsplemon juice

Preparation

Line bottom of greased 10-inch (4 L) tube pan with parchment or waxed paper; set aside.

In large bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; set aside. In second bowl, whisk semolina flour with all-purpose flour; set aside.

In separate large bowl, beat together egg yolks and lemon and orange rinds until pale, thickened and mixture falls in ribbons when beaters are lifted, about 10 minutes. Sprinkle semolina flour mixture over top and fold in. Alternately fold in egg white mixture and butter, making 3 additions of egg white mixture and 2 of butter.

Pour into prepared pan; sprinkle walnuts over top. Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 35 to 40 minutes.

Syrup: Meanwhile, in saucepan over medium heat, stir together sugar, honey and 1 cup (250 mL) water until sugar is dissolved. Bring to boil; reduce heat and simmer until thickened to consistency of maple syrup, about 10 minutes. Remove from heat; stir in lemon juice. Let cool.

Place hot cake in pan on rack; with skewer, liberally poke holes in top. Pour syrup over cake; let cool completely. Run knife around edge to remove from pan. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 1 month.)

Source : Canadian Living Magazine: October 2003