Sfouf semolina cake - Gordon Ramsey

Name: Sfouf semolina cake - Gordon Ramsey
Ingredients: 10 g butter for the pan; 150 g flour; 450 g semolina; 1 packet baking powder; 1 teaspoon turmeric; 2 eggs; 400 g sugar; 600 ml milk; 200 g butter; 1 tablespoon orange blossom water; 2 tablespoons orange marmalade; 100 g flaked almonds; 200 ml apricot jam

Dessert - Sfouf semolina cake - Gordon Ramsey by Venera A. - Recipia

The semolina soaks up the milk, and the Sfouf semolina cake comes out with a dense crumb, yellow from turmeric and topped with toasted almond flakes. I tried it after seeing it in a Gordon Ramsey cookbook I got for my birthday, because I had lots of milk at home; I cut it cold into small squares and serve it with coffee. Prep: 20 minutes. Cook: 38-43 minutes. Rest: 60 minutes. Total time: 118-123 minutes. Servings: 16. About 440 kcal and 8 g protein per serving.

Ingredients

10 g butter for the pan
150 g flour
450 g semolina
1 packet baking powder
1 teaspoon turmeric
2 eggs
400 g sugar
600 ml milk
200 g butter
1 tablespoon orange blossom water
2 tablespoons orange marmalade
100 g flaked almonds
200 ml apricot jam

Preparation

1. Heat the oven to 180°C. Grease a 20 × 35 cm pan with 10 g of butter. 2. Mix the flour, semolina, baking powder and turmeric in a bowl. 3. Melt 200 g of butter over low heat, about 3 minutes, until liquid. Let it cool slightly. 4. Mix the eggs with the sugar, then stir in the milk, melted butter, orange blossom water and orange marmalade. 5. Gradually pour the wet mixture into the dry ingredients and stir until you have a smooth batter. 6. Pour the batter into the pan and level it out. Sprinkle the almond flakes on top, then bake for 35-40 minutes, until browned on top and a toothpick comes out clean. 7. Leave the cake to cool for 60 minutes. Spread the apricot jam on top, cut into portions and serve cold.

Notes

Without turmeric, the cake stays pale rather than yellow; fine semolina gives a more even crumb than coarse semolina. In a smaller pan, the layer is thicker and the middle may need a few extra minutes; check it with a toothpick. The texture is more like a traybake made with semolina than a fluffy sponge cake. Serve the squares with coffee or tea, and spread the apricot jam with a small spatula. Keep it covered in a single layer in the fridge for up to 3 days.