Curd-semolina cake
My grandmother’s recipe from 1920’es, the basics of this recipe is remined the same, but I changed a little of quantities and method of preparation. This cake can be made at least in two ways using wheat or corn semolina. Using corn semolina, the result is a completely different kind of flavor, but still, it will be delicious-one. When using corn semolina, it is recommended to keep the prepared dough at room temperature for one hour to allow the semolina to swell.
Preparation time: 20 min preparation, 45 min baking
Level: Easy
Quantity: one cake, 10-12 slices
Ingredients:
1 pack (200g) of curd, the simplest, great grain
2 eggs
140 g of semolina
100 g butter
170 g of sugar
0.5 teaspoons baking powder
1 teaspoon vanilla sugar
1 teaspoon grated lemon or orange peel
A large handful of golden raisins, a large handful of dried cranberries, icing sugar for garnish.
Preparation:
1. Melt butter on low heat, mix sugar, vanilla sugar, and eggs fluffy.
2. Add curd, semolina, and eggs. Mix the dough smooth by spoon or use an electric mixer.
3. Add raisins, cranberries and grated citrus peel, mix evenly, pour the buttered pound cake mold and bake at 170 degrees until the cake is golden brown (up to 45 min)
Let cool, garnish with icing sugar and serve.
Ready !!!
