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  • Semolina Almond Cake With Cardamom

    From Ben Collver@1:105/500 to All on Wed Feb 18 07:23:35 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Semolina Almond Cake With Cardamom
    Categories: Cakes, Indian
    Yield: 1 Cake

    14 oz Can sweetened condensed milk
    10 tb Unsalted butter;
    - melted, plus more
    - for the cake pan
    1/2 c Whole milk;
    - +1 tb, room temperature
    1 ts Baking powder
    1 1/3 c Coarse semolina;
    - not the instant, quick
    - cooking kind
    1 1/3 c Almond meal
    1 ts Green cardamom powder
    - (5 to 6 pods)
    1/3 c Raw almonds; for top
    - (optional)

    MMMMM------------------------SUGAR SYRUP-----------------------------
    10 tb Crystal sugar; I use raw
    6 tb Water
    1/4 ts Green cardamom powder
    - (2 to 3 pods)

    I use ready made almond meal, if you plan to make your own, do not
    crush the blanched almonds to a point that they release their oils.
    Let there be a coarse sandy texture.

    This cake does not rise much. So if you want a high rise cake, use a
    smaller dish to bake it.

    Cake:

    Preheat oven to 350?F. Butter and flour a 9x2" round cake pan. I use
    parchment paper lining for easy handling.

    In a large bowl, mix whisk together condenser milk, melted butter,
    milk, and baking powder to smooth slurry. Add semolina and almond
    meal to it along with cardamom powder. Mix together to combine to a
    smooth batter. Do not over mix.

    Transfer the batter to the cake pan. Scatter the raw almonds on top.
    Bake for 35 minutes or so or until a skewer comes out clean and the
    edges are nice and golden brown.

    Once the cake is baked, take it out and drizzle liberally with the
    sugar syrup (recipe below) while still warm.

    I sometimes, reserve 1/4 cup or so of the syrup to be used for instant
    moistening when serving the cake (optional).

    Let cool completely. Slice and serve.

    Sugar Syrup:

    While the cake is baking, in a small sauce pan, combine the sugar and
    water. Cook for 10 to 12 minutes on low medium heat until the sugar
    dissolves and the syrup has thickened a bit. Put the stove off and add
    cardamom powder to the syrup. Keep the syrup warm. Drizzle the warm
    syrup on the cake as soon it comes out of the oven.

    Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
    semolina-almond-cake-with-cardamom.txt>

    MMMMM
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