Tuesday, 16 April 2019

Coffee Butter Cake with Semolina


Semolina flour can be used in cake instead of the usual pasta, pizza and bread making. The unique coarse grain flour gave the cake a distinctive texture - the swelled grains were like tiny, smooth, springy beads hiding in the soft texture of the cake.

Besides coffee granules, I also added palm sugar granules to enhance the flavour of the coffee. It was really a very aromatic coffee butter cake 😍😋


Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack and continue at the same temperature for 10 minutes, or till the cake cooked through.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs


110g unsalted butter, softened
Pinch of salt
95g caster sugar

3 eggs

60g top/cake flour
50g semolina flour
10g milk powder, optional
2g baking powder

20g milk
4g instant coffee granules/powder
10g palm sugar granules

Toppings
5g chopped almond


Semolina flour is a coarse grain high protein flour derived from durum wheat

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, milk powder, and baking powder in a bowl. Set aside.

3. Combine milk, instant coffee granules, and palm sugar granules in a heat-resistant cup.

Heat over low temperature till the coffee and palm sugar granules dissolved. Set aside to cool down.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.




5. Add in eggs, one at a time, to the butter cream, and beat using an electric hand blender/mixer.



6. Fold in the sieved flour mixture from Step 2.

7. Mix in the coffee mixture from Step 3. Mix the batter till smooth.



Finally, use a spatula to give a more thorough mix.

8. Pour the batter into the cake pan pre-coated with butter.

Lightly bang the pan against the work top to level the batter, as well as to get rid of trapped air bubbles.


Sprinkle 5g of chopped almond over the top. Lightly tap the chopped almond using the back of a spoon. This is to ensure most of the chopped almonds are in contact with the batter.


9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes,


bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.




10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Transfer the cake out of the pan.

Wrap a layer of food wrap over the cake to seal the moisture in. Let the cake cool down to room temperature.

11. Cut and serve warm 😋









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