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Almond Semolina Cake

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Recipe photo courtesy of Beatriz Da Costa

This beautifully textured cake is soft, crumbly, and crunchy all at once. Semolina flour gives the light and tender interior a bit of heartiness, and almond paste in the batter keeps the cake moist.

Source: Martha Stewart Living, May 2005
Servings Yield

Ingredients

Directions

Cook's Notes

Use a long serrated knife in a gentle sawing motion to cut through the topping and slice the cake. If you prefer, substitute yellow cornmeal; the cake will still be delicious, but crumblier.

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Reviews

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How would you rate this recipe?
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  • rufus31
    12 DEC, 2009
    The ingredients list does omit the 1 1/4 cups of grandulated sugar. The directions are accurate. Nice cake with full flavor.
    Reply
  • marljong
    14 JUN, 2009
    The ingredient list does not call for granulated sugar; however, in step #6, it calls for remaining granulate sugar !?!
    Reply

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