Cinnamon Cake
This aromatic Parsi-style Cinnamon Cake combines the nutty texture of semolina with fine wheat flour for a uniquely tender crumb. Fragrant with a generous amount of warm cinnamon and lightened by whipped egg whites, it offers a sophisticated, spice-forward flavor profile without being overly heavy. Perfect for tea time, this golden-brown cake balances the richness of butter with the delicate crunch of semolina.
Ingredients
- 1/2 pound All-purpose flour (Maida) (Originally 'Mill's number 1 wheat flour'. Quantity inferred as equal to other main ingredients based on 'each' phrasing.)
- 1/2 pound Semolina (Sooji) (Originally 'Sooji'.)
- 1/2 pound Butter (Originally 'Makhan'.)
- 1/2 pound Powdered sugar (Originally 'finely powdered sugar'.)
- 6 large Egg whites (Originally 'whites of 6 fresh eggs'.)
- 1 tablespoon Cinnamon powder (Originally '1 heaping spoonful very finely powdered cinnamon'. Use a generous tablespoon.)
- 1 tablespoon Butter (for greasing) (Quantity estimated for greasing the pan.)
More recipes using Semolina
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A rich and decadent traditional Parsi-style Christmas cake that substitutes standard flour with fine semolina and ground almonds for a unique, dense texture. This luxurious recipe calls for seventeen eggs and a generous amount of butter, flavored aromatically with cardamom, nutmeg, brandy, and candied orange peel. The result is a golden, moist, and heavily spiced celebration cake that captures the grandeur of turn-of-the-century holiday baking.
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This savory variation of the traditional Parsi Kumas is a semolina-based bread-cake with a rich, buttery crumb and a golden crust. Fermented to achieve a light, porous texture, the dough is infused with ghee and topped with aromatic caraway and poppy seeds for a delightful crunch. Best enjoyed warm from the oven, this substantial loaf makes an excellent accompaniment to afternoon tea or savory stews.
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A celebrated classic in Parsi cuisine, Kumas is a rich, fermented cake made from semolina and wheat flour, traditionally leavened with toddy to create a distinctively tangy and sweet flavor profile. This dense yet tender cake is heavily spiced with aromatic cardamom and caraway seeds, enriched with ghee, and studded with almonds and currants for a delightful crunch. Ideally served with tea, it offers a unique taste of history with its golden crust and moist, fragrant crumb.
Currant Pudding
A rich and traditional Parsi-style pudding featuring a delightful blend of semolina, wheat flour, and sweet currants. This baked dessert combines the nutty texture of semolina with the warmth of cardamom and nutmeg, creating a golden, aromatic treat perfect for tea time. The mixture of butter, milk, and eggs results in a dense, satisfying texture similar to a heavy cake or baked custard.
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a cake tin or baking dish generously with the extra butter.
- 2In a medium bowl, combine the flour, semolina, and finely powdered cinnamon. Whisk together to ensure the cinnamon is evenly distributed.
- 3In a large mixing bowl, cream the butter and powdered sugar together until the mixture is light, pale, and fluffy.
- 4In a separate clean, dry bowl, whip the 6 egg whites until they form stiff peaks. This is crucial for the cake's lift as there is no baking powder.
- 5Gently fold the dry flour mixture into the creamed butter and sugar. Once incorporated, gently fold in the stiff egg whites in two or three batches, being careful not to deflate the air bubbles.
- 6Pour the batter into the prepared cake tin. Bake in the preheated oven for 45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
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