camera iphone 8 plus apk ALMOND CEMOLINA COGNAC CAKE

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ESPRESSO CINNAMON STREUSEL COFFEE CAKE

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI
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ARMENIAN ALMOND SEMOLINA COGNAC CAKE with Syroup

INGREDIENTS ...

1 c Almond Meal
1 c Semolina / fine
3/4 c unsalted Butter /at room temperature plus extra for greasing the pan.
1 1/4 c Sugar
3 medium-sized eggs / room temp.
Little over 3/4 c Whole Milk
1 tsp baking powder
3 to 4 capfull of Cognac

OPTIONAL...
Home made whole Apricot jam, or what you have it at home.

SYRUP ...

6 to 7 whole Cloves
3 c Sugar
2 1/2 c Water
1 Tbsp. Organic Vanilla
1 to 2 tsp. Orange Marmalade
3/4 c can Apricot Compot / use the Syroup from the can.
1 very small Lemon / the peel only sliced.
1 tsp. Lemon Juice / freshly squeezed
Orange peels

DIRECTIONS...

Preheat your oven to 350*F or 170* degrees Celsius.

Use parchment paper on the bottom of spring form pan.
BUTTER generously and lightly flour the inside of the pan now, specially the bottom.

In a large bowl, beat with a hand-held mixer the sugar and butter until fluffy. If you have a stand mixer, you may use that instead, fitted with the paddle attachment. Add the eggs one by one, beating continuously, until they are incorporated into the mixture. Pour in the milk , Cognac and beat well.

Add the Cemolina, Almond Meal and Sugar and beat until incorporated .

Pour the batter in the spring-form pan and place it on the lower rack of the preheated oven.

Bake for 35 minutes and then move pan to the middle rack and bake for another 15 minutes or until when inserting a knife in the middle of the cake it comes out clean.

SYRUP.. Make the syrup after the cake is put in the oven to bake.

Meanwhile prepare the syrup.

In a small saucepan, add the sugar, water, lemon juice and orange peels.

Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then simmer, uncovered, for 10 minutes. Remove from heat and leave to infuse, covered, for 10 minutes. Remove the orange peel from the saucepan and put it aside for decoration on top of the cake.

When cake is ready, remove from the oven and place on a wire rack. When it has slightly but not completely cooled, pour the warm syrup over the cake, a spoonful at a time, starting to pour always from the middle of the cake.place the walnuts at the end. And pour carefully some syrup to make it stick to the cake.

Leave the drenched cake on a wire rack to absorb all the syrup and cool completely.
Then remove the interlocking side band of the pan and cut the cake into squares (while still being on the round base of the pan).
Remove each square and place it on a cake dish.

Note: The cake will be almost stuck at the bottom of the pan and that is why you need to cut it into pieces first so that it doesn't crack while trying to remove it as a whole.

The cake will keep for 4-5 days, covered, at room temp. Or refrigerate as I do 😊😊 since I love it cold.

Serve the cake and keep in mind that it tastes far better the next day!!

The cake will keep for 4-5 days, covered, at room temperature.


😊🤗😊

Enjoy everyone ... 👍😊😘 and don't forget to leave your comments when you make it and SUBSCRIPE 😉🤹‍♀️😉
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camera iphone 8 plus apk ALMOND CEMOLINA COGNAC CAKE
8 Likes	8 Dislikes
37 views views	2.19K followers
People & Blogs	Upload TimePublished on 21 Apr 2018

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