This recipe is best with
Recipe Ingredient
- 250g butter
- 250g castor sugar
- 1 tsp vanilla essence
- 50g plain flour
- 1 tsp baking powder
- 175g semolina
- 100g almonds, chopped finely
- 5 eggs (separate yoke from white)
Instructions
- Line and grease a 21cm square baking tin. Preheat oven to 180ºC.
- Cream butter, sugar and essence until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift in flours and stir in semolina gradually.
- Beat egg whites until just stiff and stir into creamed butter mixture. Finally, add the chopped almonds.
- Bake for 45-55 minutes or until cake is cooked when tested with a wooden skewer. Place cake on wire rack to cool.
