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Semolina Cake

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almond meal, semolina, wholegrain

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Just in time for Easter or just to celebrate the new Spring season, this simple “yellow” cake is light and moist and makes for a lovely dessert! You can “dress it up” with lots of fresh berries, or other fresh diced fruit or just serve it simply with a little drizzle of my homemade Chocolate Fudge Sauce. Either way, I have given it the Cuisinicity touch and made it healthier than the conventional ones out there–lower in sugar, higher in fiber, healthy monounsaturated fats–and of course I kept it SCRUMPTIOUS!

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Table of Contents

  • Yellow Cake
    • Ingredients
    • Instructions

Yellow Cake

Servings 10
Author Catherine Katz

Ingredients

  • Dry Ingredients:
  • 1 cup whole white wheat flour
  • 1 cup semolina flour
  • 1/2 cup almond flour
  • 1 1/2 Tsp baking powder
  • "Wet" Ingredients:
  • 3 large eggs organic, cage-free
  • 2/3 cup sugar
  • 2 tsp rhum or pure vanilla extract
  • 1/2 cup organic expeller pressed canola oil
  • 2/3 cup skim milk organic

Instructions

  • Preheat the one 350 F, grease and flour a bundt baking pan.
  • Place all the "wet ingredients" except the milk in the bowl of an electric mixer and beat well until smooth.
  • Add all the dry ingredients and beat well again, then pour the milk slowly into the batter as you continue to beat it.
  • Pour the batter into the prepared bundt baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

 

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