Tuesday, July 19, 2011

Semolina Cake with Cashew and Pineapple Cream

Semolina Cake with Cashew and Pineapple Cream


For the cake

8 tablespoons fine semolina 
3 tablespoons sugar 
two tablespoons flour 
two tablespoons of starch
two tablespoons of milk powder, 
half teaspoon baking soda
350 ml milk, 
about half cup of crushed cashew nuts

For the cream

Cup and a half pineapple juice 
sugar ( up to your taste )
2 tablespoons starch dissolved in some water

for the surface - crushed roasted cashew

how to cook...

Mix all the ingredients of cake and bake in preheated oven at temperature of 200

Leave to cool slightly then add about 10 tablespoons pineapple juice to it

Put to the serving plate

Now prepare the cream

Put the pineapple juice and sugar to the fire and after the juice is heated add starch mixture and stir until the mixture becomes creamy

Put to the surface

Then add cashew 

From the inside

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