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A more adventurous variation, the semolina pound cake features ground semolina and ground blanched almonds. These ingredients introduce a crunchy texture and an earthy flavor, transitioning the pound cake into a more sophisticated dessert.
Preparation and Baking Method
The batter begins with whipping egg whites and sugar until fluffy and glossy, similar to making an angel food cake. Meanwhile, butter is blended with condensed milk, vanilla powder, and orange zest, creating a fragrant, rich base.
The dry ingredients—sifted flour mixed with baking powder, almonds, and semolina—are gently folded into the egg white mixture to preserve its volume. Ground almonds and semolina are added last, giving the cake a textured crunch.