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.
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.
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.
Serve at room temperature, with pomegranate seeds or fresh berries.
Oh wow, my mouth is watering! These sound lovely!
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Thank you Annie! I was just over at your “place”. Guess we both needed some sugar today! 🙂
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Awesome!
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Thank you Lina. 🙂
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They are so cute! Sound delicious, too – thank you, Ronit!
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Thank you Dolly, I’m glad you liked them. By the way, I’m working on a dairy free version, using coconut oil, sugar and milk. Will keep you updated how it worked… 🙂
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Thank you so much, Ronit, you are so thoughtful!
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I’m curious about how it could turn out. I like to experiment with ingredients… 🙂
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I’ve noticed, and with great results!
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Thank you! 🙂
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🙂
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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
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I’ve never tried, but I think that fine cornmeal can work instead of the semolina, though the result will probably be denser.
The syrup actually has 3 cups with the water. The cakes don’t crumble, as you can see from the photos.
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Sounds amazing… Very tempting
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Thank you Ruchi, I’m glad to hear! 🙂
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It’s really a treat to eyes… Hope there would be any chance to taste them
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They look so cute and yummy! I love love love semolina cake. The spiced milk syrup sounds like a match made in heaven. Thanks for sharing.
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Thank you Jin, it’s my pleasure to share. The milk syrup and the semolina are indeed a very tasty match. 🙂
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I don’t know if it’s the “this” or the “these” that I like better, but these mini cakes look good. And they look so moist!
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lol It is indeed hard to choose which is my favorite. I guess I’ll just have to keep on trying in order to decide… 🙂
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It’s a tough job, but someone has to do it. Lol
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Yes, I’m a saint! 🙂
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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 )
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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! 🙂
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Sounds so good and so easy – a great combination – thank you, Ronit. I have a large mini muffin pan which I inherited from my fathers bakery that I haven’t yet used. Now I have the inspiration to do so.
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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. 🙂
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WOOOOAH! Looks so good!
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Thank you Cecilia! 🙂
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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.
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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… 🙂
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Beautiful little treats, Roni!
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Thank you Kathryn, I’m glad you liked them! 🙂
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lovely
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Thank you Lynn. 🙂
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most welcome
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These look so delicious and moist! Loving all the flavours. 🙂
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Thank you Lili, I’m glad to hear. 🙂
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I simply adore anything with cardamom. They must be really delicious. Thank you Ronit for this great recipe.
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Thank you Myra, I’m glad to find another cardamom fan! It’s a mystery to me how some people don’t like it. I guess it’s like cilantro – love or hate… 🙂
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Looks yummy
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Thank you Karen! 🙂
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Looks good. I never have heard of cardamom?
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Thank you Joanne. 🙂
Cardamom is a wonderful spice that is used mainly in Indian cooking, and in Scandinavian baking. Well worth trying! 🙂
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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! 🙂 🙂
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Thank you Anugya! I’m not participating in Facebook, but I’m glad to hear and appreciate it very much. 🙂
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Ronit, I love the combination of the semolina and almond flour in this recipe! Your cakes look so light and airy and with that milk syrup- yummy!
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Thank you Sandhya, I’m glad you liked the recipe. The cakes turned out to be so tasty, they were gone very quickly. 🙂
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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!
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Thank you Indu, I’m glad you liked the recipe. I too am a big fan of cardamom. It gives such subtle yet noticeable warm aroma. It paired so well with the milk syrup. 🙂
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Oh wow. These look truly wonderful. Must try soon!
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Thank you Christina, I’m glad to hear! 🙂
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How lovely Ronit – these miniature cakes look so delicate and tasty. Just from reading the ingredients, I know I would love them. Great job!
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Thank you Loretta, I’m glad you liked the recipe. The cakes turned out even better that I’ve expected. It’s a recipe I’m going to use often. 🙂
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These mini cakes make perfect individual desserts and look so incredibly moist! Delicious 🙂
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Thank you Marisa, I’m glad you liked the cakes. They are indeed very moist, which I love. 🙂
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Great idea, Ronit. I’d love to attend one of your buffet brunches.
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Thank you Mary! You’ll be very welcomed whenever you’re in New York!
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A hell of a town, I’ve heard. 🙂
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It is on many aspects, and also quite quite tiring and overwhelming at times. 🙂
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Looks so moist and yummy 👍 Thanks for sharing 😊
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Thank you Priya, I’m glad you liked the cakes. It’s my pleasure to share. 🙂
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😊👍👍
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These look incredible! Thank you for sharing!
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Thank you Rachelle! It’s my pleasure to share. 🙂
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Lovely recipe! The best part is I have all the ingredients!
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Thank you Annika, I’m glad you liked the recipe. Hope you’ll enjoy it too. 🙂
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What a nice recipe!! Semolina is so popular in Lithuania, but we usually use it just for porridges and to make cheese cakes harder 🙂 Thanks for the recipe!
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Thank you Lucy, I’m glad you liked the recipe. I love the texture of semolina and use it often in both sweet and savory dishes. 🙂
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This is interesting – I mean the cake soaked up milk syrup – and seems super yummy!
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Thank you, I’m glad you liked the recipe. The cakes are indeed so moist and tasty with the milk syrup. Worth trying! 🙂
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Haven’t used semolina to my baking so it would be a good try!
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Oh I just love the texture semolina gives both in savory and sweet dishes.
Search under semolina in my blog – there are quite a few recipes there by now. 🙂
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Thank you Ronit. I’ll look into them!
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Well, Ronit, you have made my mouth water again. I adore the spices: cardamom is such a great ingredient in sweet bakes.
You’ve been a great source of inspiration for the time I have been blogging and such a great support, so I have nominated you for the Mystery Blogger Award: https://bakingfanatic.wordpress.com/2017/02/01/mystery-blogger-award/ Best wishes, Philip 🙂
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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. 🙂
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Hi Ronit 🙂 I’ve nominated you for the Blogger Recognition Award, since I like your blog and photos:
https://polentaebaccala.com/2017/02/01/blogger-recognition-award/
Participation is purely optional, but it’s a nice thing I think, so if you are interested please follow the link to my blog to check out the rules. And have a nice day! 🙂
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Thank you Graziano, for the nomination! I highly appreciate it. I’m sorry that, due to lack of time, I don’t participate in the awards scene. 🙂
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Wow Ronit these cakes sound so yummy!
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Thank you Nandini, I’m glad you liked them. 🙂
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I always enjoy mimi desserts. The aroma of your little cakes baking in the oven must be delightful and I’m sure they are delicious.
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Thank you Karen, I’m glad you liked these mini cakes. They were delicious and the aroma was indeed wonderful. Definitely a keeper. 🙂
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This recipe sounds delightful. Cardamon adds such a lovely dimension to desserts.
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Thank you Sheryl! I agree, cardamom is such a great spice for baking. 🙂
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Dear Ronit! I nominated your Blog to Blogger Recognition Award. Have a lovely day!
https://holywhisk.wordpress.com/2017/02/05/%EF%BB%BFblogger-recognition-award/
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Thank you Reka, I deeply appreciate the nomination. I’m sorry that for lack of time I cannot participate in the awards scene. 🙂
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I have shared the link of this post in my Facebook page: https://www.facebook.com/MyOfficialDiary/
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Thank you Miranda! I don’t have an account on Facebook, but I appreciate you liking the post and sharing it with your followers. 🙂
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My intention behind creating this page was and is for sharing all the post, which I find awesome, with the general audience.
Thank you, Ronit
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Thank you! 🙂
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These look scrumptious! ❤️
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Thank you Agatha! 🙂
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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! 🙂
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Thank you Cindy, I’m glad you liked the recipe.
As for semolina substitute, I think that a fine cornmeal flour (poletna) may be a good substitute, though I’ve never tried it.
I hope it will work for you and you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Amazing! I hope I’ll be able to remember to pick some up from the store. Thank you for the quick tip!
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I should try this….looks yum 😍
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Thank you Ify, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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