I’m always short on counter space and the new KitchenAid® Artisan® Mini Mixer solves the problem with it’s need for a smaller real estate in the kitchen. It comes with all the necessary blades and I gave it a few tries, I made sourdough bread, pound cakes, a pavlova and this semolina based kefir cake. My flavors for this cake are rather simple but they’re delicious. There’s kefir yogurt to balance the sweet and bitter notes of caramel and nuts. It’s the perfect fall cake inspired by Middle Eastern and Indian ingredients one that can also be made and eaten year round. Here are some of my kitchen tips that you might find useful when preparing this cake;
Use whatever kind of nuts/seeds you like, sunflower seeds, walnuts, pistachios, cashews, macadamia, hazelnut, pine nuts, etc. I’m not too fond of adding peanuts to this cake because it can take over the flavor of the cake and the rest of the flavors will be less prominent. Make sure your orange blossom water is still potent, it loses flavor after a few months. I’ve used semolina flour from Bob’s Red Mill (just in case you need a reference for how fine the grade of semolina flour I used). I use butter and water to prepare the caramel sauce versus a dry caramel sauce because the butter helps to make a smoother tasting caramel and it also helps to release the cake from the parchment paper after baking. One trick to release the cake from the parchment paper (if the caramel nut layer sticks): Cool the cake in the refrigerator or take an ice pack and place it on top of the parchment paper to harden the caramel. The paper will now peel of easily without breaking the nut layer.
yields: one 9 inch cake ingredients For the caramel nut layer 2 tablespoons unsalted butter + a little extra to grease the cake pan 1 cup (160gm) mixed nuts (such as pine nuts cashews, macadamia, walnuts, pistachios etc) ½ cup (99g) superfine sugar 2 tablespoons water ¼ teaspoon fine grain sea salt for the cake batter 1 ½ cups (274g) semolina flour ½ teaspoon baking powder ¼ teaspoon fine grain sea salt ½ stick unsalted butter, softened at room temperature 1 cup (198g) superfine sugar 3 large eggs ¼ cup (59.14mL) orange blossom water 1 cup (237mL) full fat kefir Disclaimer: This post is sponsored by KitchenAid, however all opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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