Semolina Honey Walnut Cake
This semolina cake, redolent of wildflower honey, citrus and walnuts, is a Sephardic dessert. A fragrant wildflower heightens the honey flavour.
Servings: 18
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 317 |
| pro | 6 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 91 mg |
| sodium | 55 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 6% |
| vit C | 3% |
| folate | 18% |
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8 eggs, separated
1/4 tsp (1 mL) cream of tartar
3/4 cup (175 mL) granulated sugar
2 cups (500 mL) semolina flour
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) finely grated lemon rind
1 tbsp (15 mL) finely grated orange rind
1/4 cup (50 mL) butter or margarine, melted and cooled
1-1/2 cups (375 mL) chopped walnuts
Syrup:
1 cup (250 mL) granulated sugar
1 cup (250 mL) liquid wildflower honey
2 tbsp (25 mL) lemon 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.)
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