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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 26,814 of 26,839   
   Ben Collver to All   
   Semolina Almond Cake With Cardamom   
   18 Feb 26 07:23:35   
   
   TZUTC: -0800   
   MSGID: 35714.fidonet_cooking@1:105/500 2dfb9af9   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Semolina Almond Cake With Cardamom   
    Categories: Cakes, Indian   
         Yield: 1 Cake   
       
        14 oz Can sweetened condensed milk   
        10 tb Unsalted butter;   
              - melted, plus more   
              - for the cake pan   
       1/2 c  Whole milk;   
              - +1 tb, room temperature   
         1 ts Baking powder   
     1 1/3 c  Coarse semolina;   
              - not the instant, quick   
              - cooking kind   
     1 1/3 c  Almond meal   
         1 ts Green cardamom powder   
              - (5 to 6 pods)   
       1/3 c  Raw almonds; for top   
              - (optional)   
      
   MMMMM------------------------SUGAR SYRUP-----------------------------   
        10 tb Crystal sugar; I use raw   
         6 tb Water   
       1/4 ts Green cardamom powder   
              - (2 to 3 pods)   
       
     I use ready made almond meal, if you plan to make your own, do not   
     crush the blanched almonds to a point that they release their oils.   
     Let there be a coarse sandy texture.   
        
     This cake does not rise much. So if you want a high rise cake, use a   
     smaller dish to bake it.   
        
     Cake:   
        
     Preheat oven to 350?F. Butter and flour a 9x2" round cake pan. I use   
     parchment paper lining for easy handling.   
        
     In a large bowl, mix whisk together condenser milk, melted butter,   
     milk, and baking powder to smooth slurry. Add semolina and almond   
     meal to it along with cardamom powder. Mix together to combine to a   
     smooth batter. Do not over mix.   
        
     Transfer the batter to the cake pan. Scatter the raw almonds on top.   
     Bake for 35 minutes or so or until a skewer comes out clean and the   
     edges are nice and golden brown.   
        
     Once the cake is baked, take it out and drizzle liberally with the   
     sugar syrup (recipe below) while still warm.   
        
     I sometimes, reserve 1/4 cup or so of the syrup to be used for instant   
     moistening when serving the cake (optional).   
        
     Let cool completely. Slice and serve.   
        
     Sugar Syrup:   
        
     While the cake is baking, in a small sauce pan, combine the sugar and   
     water. Cook for 10 to 12 minutes on low medium heat until the sugar   
     dissolves and the syrup has thickened a bit. Put the stove off and add   
     cardamom powder to the syrup. Keep the syrup warm. Drizzle the warm   
     syrup on the cake as soon it comes out of the oven.   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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