Egg Semolina Cake

Instructions

1. 1

   Prepare Oven and Pan

   • Preheat your oven to 180°C (350°F).
   • Grease an 8-inch round cake pan with butter and dust it lightly with all-purpose flour, tapping out any excess.
2. 2

   Combine Dry Ingredients

   • In a medium bowl, whisk together the fine semolina, all-purpose flour, baking powder, baking soda, salt, and cardamom powder (if using). Set aside.
3. 3

   Mix Wet Ingredients

   • In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed for 3-4 minutes. The mixture should become pale, thick, and double in volume.
   • Reduce the mixer speed to low and pour in the vegetable oil, milk, and vanilla extract. Mix until just combined.
4. 4

   Make and Rest the Batter

   • Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix only until no dry streaks remain; do not overmix.
   • Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the semolina to absorb moisture and soften, ensuring a tender cake.
5. 5

   Bake the Cake

   • After resting, give the batter a final gentle stir and pour it into the prepared pan, smoothing the top.
   • Sprinkle the slivered almonds evenly over the batter.
   • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
6. 6

   Cool and Serve

   • Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
   • Carefully run a knife around the edges and invert the cake onto the wire rack to cool completely before slicing and serving.