Semolina Cake...

Hmm... Friday night. Most people will be out partying but here I am trying to bake some new experiment dessert. Hehe... Well, I did go out after cleaning up my kitchen =)

This is a very interesting recipe which I came across from Canadian Baker Website - Almond Fingers. This recipe uses semolina which is coarsely ground durum wheat that is highly glutinous.

This recipe actually requires almond extract but since I do not have it, I put vanila essence in it instead. I am someone who loves amending the recipes given and will replace whatever that I couldn't find in the kitchen. *noti me*

Cutie semonlina cupcakes

I made them into mini little cupcakes for this semolina cake and I made a few variation for the jam that I put in between the cake. There were mango puree, strawberry jam and blueberry jam. The mango puree actually gives an interesting tangy taste towards the cake and it does taste really nice. Definitely worth the try.

Oooh, jammy

I only used part of the mixture to make the mini cupcakes. The rest of it I made it into raspberry squares. I think I didn't do a good job in baking this. The squares were a bit too thick. Therefore I had to overbake it since the centre part of this cake was uncook. *shaking head* But the cake still taste faboulous. I like it and of course Doink loves it.

Overbaked Raspberry Squares

Well, I'm definitley gonna bake these again with the right set of ingedients and right quantity too... *grin* I should stop rebeling and follow the recipes.

Still taste good!!!

But do give it a try. The taste of this cake is so unique and grainy as semolina expands after baking . I'm pretty sure (no guarantees) that you will love it. An easy desseert to prepare for your loved ones on a weekend for tea break... *smile*