Almond and Semolina Mini Cakes with Spiced Milk Syrup

Ronit Penso Almond and Semolina Mini Cakes These tasty mini cakes are a combination of two favorites: THIS semolina cake with milk syrup, and THESE almond-cardamom Friands.  I loved the semolina and milk syrup in one and the almonds and cardamom in the other, and so I’ve decided to mix the two into one. I’ve also decided to bake the batter in a mini-muffins pan, as it makes it easier to portion control and serve this way, especially if you have a buffet brunch in mind.
The almond meal and the semolina plumped nicely with the milk syrup, and the cardamom and vanilla, both in the cakes and in the syrup, added wonderful aroma. The fact that these mini cakes are so quick and easy to assemble, is another reason why I no doubt will use this recipe often. Try it and enjoy.

Notes:
* I find the cakes to be sweet enough, but if you like them sweeter, increase the amount of sugar to ¾ cup in the batter and ¾ cup in the syrup.
* If you’re not a fan of cardamom, you can substitute it with cinnamon.
* The cakes are best served at room temperature, but they can be kept in the fridge, in an airtight container, for up to a week. Bring to room temperature before serving.

Makes: 24
Prep time: 15 minutes
Cooking time: 10 minutes
Baking time: 15 minutes
Soaking time: 2 hours
Ingredients:
1 cup fine semolina
2 cups fine almond meal
2/3 cup sugar
1 tsp baking powder
1 tsp cardamom powder
Dash salt
4 eggs, at room temperature
4 Tbs butter, melted + for brushing the pan
1 tsp vanilla
For the milk syrup:
2 cups whole milk
3/4 cup water
2/3 cup sugar
1 tsp vanilla
5-6 cardamom pods, cracked
For serving (optional): pomegranate seeds or fresh berries

1. Preheat the oven to 365F (185C). Brush a mini-muffin pan with melted butter and place it in the freezer until using.
2. In a medium bowl, mix the semolina, almond meal, sugar, cardamom powder and salt. In a large bowl, whisk together the eggs, vanilla and melted butter. Add the semolina-almond mixture and mix to a thick batter. Using a 1.6” (4cm) ice cream scoop, divide the batter into the pan.
Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes   Ronit Penso Almond and Semolina Mini CakesRonit Penso Almond and Semolina Mini Cakes  Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes
3. Bake for 15 minutes, until the mini-cakes are golden. Leave in the pan for 1-2 minutes before transferring to a rack to cool, then place in a deep pan that can hold the mini-cakes in one layer.
Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes
4. The syrup: mix the milk, water, sugar, vanilla and cardamom pods in a medium pot and bring to an almost boil on medium-high heat. Lower the heat to medium-low and cook, while stirring with a spatula, for 2-3 minutes.
5. Remove the cardamom pods and pour the hot syrup into the pan with the mini-cakes. Cover it with plastic wrap and let sit for 2 hours, so that the cakes will soak up the syrup.
Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes
Serve at room temperature, with pomegranate seeds or fresh berries.

Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes Ronit Penso Almond and Semolina Mini Cakes

94 thoughts on “Almond and Semolina Mini Cakes with Spiced Milk Syrup

  1. judilyn says:

    Are there any of the other specialty flours that can be substituted for the semolina? I have fine cornmeal, the almond meal and the ground cardamom, but no whole pods. The mini muffin pans are a good idea for portion control. We tend to cut regular-sized items in half as it is, so this could retain the right shape. I have a pan like that, but have never removed the plastic covering, so I guess it never occurred to me to do this. Duh!

    Two cups of milk seems like a lot of fluid. Do the little cakes not crumble?

    Virtual hugs,

    Judie

    Liked by 2 people

  2. Cecile says:

    Love this!! I always love your recipes because they’re truly special. No ‘run of the mill’ recipes, for sure! Gotta go PIN this. I hope you’re having a great Sunday. We actually ‘had’ sun’ for a few hours BUT only 49 days ’till spring!!! ; o )

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Thank you Cecile, I’m glad you liked this recipe and others. I do try to post mostly accessible ones, to encourage people to cook from scratch.
      Good to count the days till spring! Here it’s fairly cold, (43), but at least it’s bright and no snow on the ground. No complaints! :)

      Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Joyce, I’m glad you liked the recipe. I have to say that the two others I’ve mentioned are also very easy to make and very tasty. I didn’t know your father had a bakery. How interesting! I hope you’ll enjoy using his pan for these tasty cakes. :)

      Like

  3. cookingwithauntjuju.com says:

    You are too creative to combine two recipe flavors – I am pretty much a recipe follower and then I might change an ingredient or two. I’ve never seen this – pouring milk into the pan for the muffins to soak up – how very interesting. Delicious I am sure – they look so moist and tender – wish I could have had a couple for breakfast this morning.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judi, I’m glad you liked the recipe. These cakes are indeed so perfect for breakfast. I love how moist they are with the milk syrup.
      I do enjoy experimenting with ingredients and usually it works very well, as long as I have a basic formula/idea in mind… :)

      Like

  4. ICSbyAnugya says:

    Hi there! We have a group on Facebook for Food Bloggers and Food Lovers called ‘Recipe Repertoire’ (https://www.facebook.com/groups/703073099864104/) where we feature a blogger and their recipe link everyday as the ‘Recipe of the Day’. Your recipe of ‘Almond and Semolina Mini Cakes with Spiced Milk Syrup’ is very creative and the photos are droolicious. As a token of appreciation, we have chosen to put this up as the Recipe of the Day today. Congrats and do have a look at the ‘Recipe Repertoire’ Facebook Group! :) :)

    Liked by 3 people

  5. Indu says:

    These look so good Ronit! I love cardamom flavor in desserts (the indian in me I guess :)) And so these cakes with semolina and almond look absolutely delicious. Soaking them in milk syrup would make them wonderfully moist I am thinking. Wonderful recipe!

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Thank you Philip, I’m glad you liked the recipe. Coming from such an accomplished baker like yourself, it’s even more appreciated. :)

      Thank you so much for the nomination! I’m sorry that, due to lack of time, I don’t participate in the awards scene. :)

      Liked by 1 person

  6. cookiesnchem says:

    This recipe is a stunner. I just love your photography and writing style. Luckily, I just bought a big container of almond meal and look forward to using it. I want to marry this recipe. Can I swap the semolina for any other ingredient? Thanks for sharing this recipe, and I’m looking forward to future posts! :)

    Liked by 1 person

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