Semolina And Almond Ring Mold Recipe
Semolina And Almond Ring Mold is easy to make. The blend of orange liqueur and sugar cane syrup gives the Semolina And Almond Ring Mold a revitalizing taste.
Ingredients
| Butter | 21/2 Ounce | |
| Eggs | 2 | |
| 3/4 cup cane sugar syrup | ||
| Orange liqueur | 3/4 Cup (16 tbs) | |
| Almond essence | 1/4 Teaspoon | |
| Semolina | 3 1/2 Ounce | |
| Active dry yeast | 1/2 Teaspoon | |
| Ground almonds | 2 Ounce | |
| Butter, for greasing | ||
Directions
Put the butter in a bowl and melt in the microwave oven on HIGH for 30 seconds.
Whisk the eggs in a bowl.
Add 1/4 cup (3 tablespoons) of cane sugar syrup, 3 (2) tablespoons of orange liqueur, the almond extract (essence), melted butter, semolina, yeast and ground almonds.
Whisk vigorously after each addition.
Grease the base of a small pyrex ring mold (mould).
Pour in the mixture and smooth the surface.
Microwave, uncovered, on HIGH for 8 minutes.
To make the syrup, mix the remaining cane sugar syrup and orange liqueur and 1/2 cup (6 tablespoons) of water in a bowl.
Pour this mixture over the cake while it is still hot.
Leave to cool in the container.
Invert the cake on to a serving dish.
Refrigerate until cold.
Whisk the eggs in a bowl.
Add 1/4 cup (3 tablespoons) of cane sugar syrup, 3 (2) tablespoons of orange liqueur, the almond extract (essence), melted butter, semolina, yeast and ground almonds.
Whisk vigorously after each addition.
Grease the base of a small pyrex ring mold (mould).
Pour in the mixture and smooth the surface.
Microwave, uncovered, on HIGH for 8 minutes.
To make the syrup, mix the remaining cane sugar syrup and orange liqueur and 1/2 cup (6 tablespoons) of water in a bowl.
Pour this mixture over the cake while it is still hot.
Leave to cool in the container.
Invert the cake on to a serving dish.
Refrigerate until cold.
Chef
