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The Whole Foods Kosher kitchen

Semolina Almond Cake Recipe. With Gluten-Free Variation

Posted on 11th of August, 2010 by Lévana

Semolina Almond Cake

This improbable ingredient combination results in an incredibly moist and fragrant cake. It is important to use a shallow mold here, like a pie plate, no higher than 2 inches high, so the syrup that is poured at the end of baking reaches all the way to the bottom. Those of you who use Matza cake meal for Passover can substitute it for the cornmeal, and use potato starch instead of the flour.

Semolina Almond Cake 


4 eggs whites

¼ teaspoon salt

3/4 cup sugar

4 egg yolks

3/4 cup olive oil

1 tablespoon baking powder

Zest of 1 lemon

1 ½ cups finely ground almonds (use a food processor)

1 cup fine semolina flour (Gluten-free: Use fine cornmeal)

1/3 cup flour, any flour


Preheat the oven to 325 °F

With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed, and allowing only enough time to combine the ingredients, beating in one ingredient at a time, just a few seconds each time, the yolks, then the oil, etc… until all ingredients are incorporated.

Pour the batter into a greased 10 inch round baking pan. Bake 40 minutes, or until a knife inserted in the center comes out clean. Immediately poke the cake all over with a toothpick or skewer, and pour the syrup (recipe follows) all over the cake


3/4 cup light agave syrup

Juice and zest of 2 lemons

Heat the ingredients over a low flame until just warm (or microwave 30 seconds to 1 minute)

Filed under: Almond Recipes, Cake Recipes, Dessert Recipes, Gluten Free Recipes, Kosher Recipes, Moroccan Recipes, Pareve Recipes, Sephardi Recipes, Vegetarian Recipes

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