one pot meals: semolina tea cake (a la rita)

Sunday, February 3, 2008

semolina tea cake (a la rita)

2 comments:

Anonymous said...: With cranberries, walnuts and orange zest. Yummy!; February 3, 2008 at 9:56 PM
Anonymous said...: Cranberry Semolina Tea Bread
adapted from http://fooddownunder.com/cgi-bin/recipet.cgi?r=79025&y=6

Ingredients:

1 cup all-purpose flour
1 cup semolina flour (if you can't find it, substitute yellow cornmeal)
2 tsp baking powder
½ tsp salt
4 lrg eggs
⅔ cup sugar
⅔ cup butter (about 1⅓ sticks)
2 or 3 tsp grated orange peel (zest of 1 med orange)
1 tbl vanilla extract
1 tsp almond extract
cup dried cranberries
½ cup coarsely-chopped unsalted walnuts

Butter and flour (using semolina flour) three loaf pans (3 ” x 6" each) or two loaf pans (3½” x 7½” each).

In a large bowl, mix all-purpose flour, semolina flour, baking powder, and salt.

If using butter, in another bowl, cream together softened butter and sugar; add eggs one at a time, blending each in thoroughly; add in citrus peel, and vanilla and almond extracts. Fold in dry mixture about ½ cup at a time and blend just until evenly moistened.

Gently fold in cranberries and nuts using a spatula. Scoop batter equally into prepared pans.

Bake in a 350 degree regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes. If not using a non-stick pan, run a spatula or knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature.

This recipe yields 3 small or 2 med loaves.; February 4, 2008 at 8:32 PM

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