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Ingredients

Adjust Servings:
Eggs – 4
Sugar – 9 oz (255 g)
Semolina – 4 tbsp
Wheat Flour – 6 tbsp
Starch – 1 tbsp
Baking Powder – 2 tsp
Milk – 6 cups
Vanilla Sugar – 1 tsp
Butter – 1 tbsp
Almond Flakes – 2 ½ oz (70 g)

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Arabic Milk Cake

Arabic Milk Cake

  • 45 min
  • Serves 8
  • Medium

Ingredients

Recipe

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At first glance, milk cake is easy to prepare yet far from boring. It is effortless to make, and it doesn’t require any fancy tricks. The result, however, is beyond praise! Such an oriental masterpiece will delight your guests and surprise your family.

Cook It invites you to bake an Arabian milk cake with us. The treat is so saturated in syrup that it is hard to believe how an ordinary sponge cake could have absorbed so much liquid. This is a very moist, soft, and lush semolina cake that will transform your tea party into a holiday!

Steps

1
Done

Switch on the oven and warm it up to a temperature of 360 °F. Combine eggs with 3 tablespoons of sugar and whip with a mixer until light and fluffy (for approximately 5 minutes).

2
Done

Add semolina, 4 heaped tablespoons of flour, and baking powder to the batter and gently mix with a spatula from the bottom of the bowl up to the top. Pour the mass into a greased mold and bake on the middle shelf of the oven for 25 minutes.

3
Done

Meanwhile, prepare the syrup. Heat a cup of milk with 4 oz (115 g) of sugar and vanilla. Then, remove it from heat, add 2 cups of cold milk, and mix. Evenly pour on the finished sponge cake.

4
Done

Combine 2 tablespoons of flour and starch in a large bowl, pour 1 cup of cold milk and mix until there are no lumps. Heat another 2 cups of milk with vanilla, 3 tablespoons of sugar, and 1 tablespoon of butter. Combine milk with starch and cook until thickened.

5
Done

Pour the hot cream onto the moist sponge cake and let cool. In a dry frying pan, fry almond flakes until light brown and use them to sprinkle on the cake.

Cover the dessert with foil and let it cool in the refrigerator for 2–3 hours. If you want, you can substitute almond flakes with 3 ½ oz (100 g) coconut flakes, which you also need to fry before use.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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