Semolina Cake With Pears And Honey Cream – a delicious recipe with eggs, granulated sugar, lemon, ground semolina, ground almonds, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2
Beat the egg yolks and sugar in a large bowl with an electric mixer until thick and creamy. Add the lemon peel and juice, beating until combined. Fold in the semolina and ground almonds. Beat the egg whites in a medium bowl with electric mixer until firm peaks form. Gently fold into the semolina mixture. Spoon into the prepared pan.
3
Bake for 30-40 mins, until the cake shrinks slightly from sides of pan. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
Meanwhile, beat the cream and honey in a medium bowl with electric mixer until soft peaks form.
5
Cut the cake horizontally in half with a long, sharp knife. Spoon 1/2 the whipped cream on the bottom cake half. Arrange the pears on top. Spoon the remaining whipped cream over the pears. Layer with the top cake half. Dust with powdered sugar.
552
kcal
Calories
42
g
Fat
35
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 None eggs, separated, 1/2 cup granulated sugar, 1 None lemon, peel grated and lemon juiced, 1/3 cup finely ground semolina, and more.
Yes, Semolina Cake With Pears And Honey Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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