Almond semolina cake from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More by Martha Stewart Living

  • all-purpose flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • retrocook on December 06, 2018

    Unfortunately, I did not have much luck with this recipe. There was too much batter for my 22cm/9" cake tin and I had to use a 24cm tin instead. This then meant that the recipe for topping was not enough to spread across the surface of the cake. I think this cake could have also done with some lemon zest or something else to complement the almond - the very strong almond flavour became a bit boring for my tastebuds. Disappointing overall.

  • Lepa on January 03, 2017

    This was really good. My cake had a sunken/gooey spot in the middle and I thought it hadn't baked but then realized that the almond paste hadn't been evenly distributed in the batter, even after all that mixing. Next time I will cut the almond paste into small bits and scatter it throughout the batter to ensure even distribution.

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