125g Semolina flour
250g Butter, softened
220g Caster sugar
50g Ground almond/cashew
1 tsp Rose/Buttercream essence
1 tsp Vanilla extract
1/2 tsp Baking powder
6 egg yolks
5 egg whites
1/3 evaporated milk, cold
Sliced almonds (optional)
1) Preheat oven to 150°C. Prepare the loaf/cake pan.
2) Mix self-raising flour, semolina flour, baking powder & ground almond/cashew.
3) Cream butter & sugar until light & fluffy. Add egg yolks one at a time, mix well after each addition. Then add milk, rose essence & vanilla extract. Mix well.
4) Fold in flour to the batter.
5) Whisk egg whites till stiff peak.
6) Fold in the batter to the egg whites.
7) Pour the mixture into the prepared loaf/cake pan.
8) Sprinkle the sliced almonds.
9) Bake for 50-60 minutes or until the skewer comes out clean.
Recipe courtesy of Rima from Bisous A Toi