Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


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## Kababayan Muffins: A Filipino Delight

Kababayan muffins are a staple in Filipino bakeries, offering a delightful taste that carries a rich cultural significance.

These muffins are soft and slightly chewy in texture and are made with canned milk as traditional bakeries in the Philippines won't have any refrigerators.

I remember eating these muffins as a child and making them at home just brought me back to my childhood!

The name 'Kababayan' translates to 'countryman' in Filipino, and the unique shape of these muffins is reminiscent of the traditional farmer's hat, which is taken off and raised when exchanging warm greeting among countrymen.

## The Magic Behind Kababayan Muffins

The secret to the perfect Kababayan muffin lies in the baking process.

The muffins are initially baked at a high temperature to create a distinctive bulge in the middle, then the temperature is reduced to ensure the inside is cooked thoroughly.

This method, known as temperature shock, gives the muffins their unique hat-like shape.

The amount of baking powder also ensures to give the muffins that distinctive look.

## Ingredients for Kababayan Muffins

Here's what you'll need to make your own batch of Kababayan muffins:

- 237 grams of water
- 177 grams of evaporated milk
- 113 grams of melted butter or margarine
- 1 whole egg
- 1 tablespoon of vanilla extract
- Few drops of yellow food coloring (optional)
- 312.5 grams of all-purpose flour
- 150 grams of white sugar
- 20 grams of baking powder
- 1.15 grams of baking soda
- 1.42 grams of salt

## Ingredient Notes

- Instead of water, I used fresh milk to give the muffins more body and creaminess.
- If you use a large-sized cup cake liners, you will be able to make just 12 pieces.
- Try mixing the batter with 1 tablespoon of mango essence, 3/4 tablespoon of pandan essence or 1 tablespoon of ube essence to give them some other flavours.

## Preparing Your Kababayan Muffins

1. Preheat your oven to 415°F/212°C and grease your muffin pans.
2. In a bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together your wet ingredients: water, evaporated milk, melted butter, egg, and vanilla extract. Add yellow food coloring if desired.
4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
5. Divide the batter evenly among the greased muffin pans.
6. Bake in the preheated oven at 415°F/212°C for 7 minutes.
7. After 7 minutes, reduce the oven temperature to 350°F/180°C and bake for another 7 minutes.
8. Let the muffins cool before removing them from the pan.

## Nutritional Information

Given the ingredients used, each serving of Kababayan muffins (approximately 76 grams per serving) contains:

- Calories: 200 kcal
- Carbohydrate Content: 25 g
- Cholesterol Content: 20 mg
- Fat Content: 10 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 200 mg
- Sugar Content: 15 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 2 g

## What to Serve with Kababayan Muffins

Kababayan muffins are versatile and can be enjoyed at any time of the day.
They pair well with a cup of coffee for breakfast or as a mid-afternoon snack.
For a more substantial meal, try serving them with a savory Filipino dish like Adobo or Sinigang.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients, here are a few substitutes:

- Evaporated Milk: You can use half-and-half or heavy cream as a substitute.
- Melted Butter: If you prefer a dairy-free option, you can use coconut oil or any other vegetable oil.

## The Kababayan Muffin Experience

Baking Kababayan muffins is not just about creating a delicious treat; it's about experiencing a piece of Filipino culture. The process is simple, the ingredients are accessible, and the result is a delightful muffin that carries a piece of history in its unique shape.

## FAQs

### What makes Kababayan muffins unique?

The unique shape of Kababayan muffins, resembling a farmer's hat, and the temperature shock baking method sets them apart from other muffins.

### Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk, but evaporated milk gives the muffins a richer taste.

### What can I use if I don't have yellow food coloring?

The food coloring is optional and is used to give the muffins their traditional yellow color. You can leave it out if you prefer.

### How long do Kababayan muffins stay fresh?

Kababayan muffins can be stored in an airtight container at room temperature for up to 3 days.

### Can I freeze Kababayan muffins?

Yes, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

## Final Thoughts

Baking Kababayan muffins is a delightful journey into the heart of Filipino cuisine. These muffins, with their unique shape and rich flavor, offer a taste of the Philippines that you can easily recreate in your own kitchen. So why wait? Start baking and bring a piece of Filipino culture to your home.


Let's make some of Chef RV's Kababayan muffins. Discover the secrets behind these delightful treats and bring a taste of the Philippines to your kitchen.

Chef RV Kababayan Filipino Muffins


## Delightful Ingredients

For the best Matcha Cookies experience, gather the following ingredients:

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## Kat and Alec's Match Cookies Method

1. Preheat your oven to 350°F or 180°C. Line your baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt.
3. Cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
4. Gradually mix in the dry ingredients until they're just combined. Avoid over-mixing!
5. Scoop out the dough to form cookie balls of about 1.7 tablespoons each or around 24 pieces. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets. Leave a little space between each cookie to give them room to expand a bit.
6. Bake for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden. Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.

## Tips and Tricks

The couple have the following suggestions for the best results.

- Use soft butter, not melted. Apprently this helps to make the cookie soft and chewy.
- They recommend using brown sugar to add moisture and to keep the cookies soft and chewy.
- Ensure to keep the cookies the same size so they bake all at the same time.
- Avoid over-mixing - a fairly standard suggestion.
- Bake using single pans on the middle rack for even cooking.
- Finally, cool down the cookies before storing the cookies to avoid moisture from ruining the texture of the cookies.

## Ingredient Alternatives

Kat and Alec have the following ideas for ingredient substitutions.

- Gluten free flour for those of us who have gluten-free requirements.
- Using vanilla bean paste for a richer vanilla flavour.
- Hijicha powder or roasted green tea poweder - such an insteresting flavour to try!
- Add white chocolate chips or toffee bits for more sweetness, but avoid semi-sweet chocolate chips as they will overpower the matcha flavour.
- Miso glaze - mix together 1/2 cup powedered sugar, 1 teaspoon milk, 1/2 teaspoon white miso paste and 1/4 teaspoon vanilla extract. Mix well then glaze once the cookies cool.
- Roll the dough in a mix of 1/2 cup sugar with 1 teaspoon cinnamon instead of plain sugar.

## Nutritional Breakdown

For a serving size of about 41 grams per cookie:

- Calories: 175
- Carbohydrates: 23g
- Cholesterol: 27mg
- Fat: 8g
- Protein: 2g
- Saturated Fat: 5g
- Serving Size: 41g
- Sodium: 156mg
- Sugar: 13g
- Trans Fat: 1g
- Unsaturated Fat: 3g

Please note these values are estimates only.

## Frequently Asked Questions

### Why is my matcha cookie not green enough?

Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.

### Can I use green tea bags instead of matcha powder?

It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.

### Why did my cookies not flatten?

This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.

### Can I freeze the dough for later use?

Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.

### Is there a vegan alternative for this recipe?

You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.

You can read the full blog post [here](https://theheirloompantry.co/matcha-cookies/).


Let's take a look at Heirloom Pantry's recipe for matcha cookies. Soft and chewy centers with lightly crisp exterior baked in lower temperatures.

The Heirloom Pantry Matcha Cookies


## Soft and Chewy Matcha Cookies

I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!

Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.

I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.

For now, let's see how to make these Matcha Chocolate Chip Cookies.

## Ingredients

- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips

## Method

1. In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
5. Gently fold in the white chocolate chips.
6. Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
7. Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
8. Bake the cookies for 20 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

## Tips and Tricks

- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!

## Ingredient Variations and Substitutions

Try these alternative ingredients to achive different flavour variations.

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.

## Nutritional Information

Based on a serving size of around 100 grams, these cookies provide approximately:

- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams

## Frequently Asked Questions

### How should I store my Matcha White Chocolate Chip Cookies?

Keep the cookies in an airtight container at room temperature for up to a week.

### Can I freeze the dough for future use?

Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.

### What if I don't have parchment paper?

You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.

### Can I make these cookies gluten-free?

Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.

### How do I ensure consistent matcha flavor in my cookies?

For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.


Learn how to make these earthy and sweet matcha white chocolate chips cookies and bring a unique taste of Asia to your palette!

Matcha White Chocolate Chip Cookies


## Analyzing Catherine Zhang's Matcha White Chocolate Cookie Recipe

Today we will take a closer look at one of our favourite social media food personalities - Catherine Zhang!

She has been quite busy lately coming up with so much food content that we cannot help but notice all the delicious food she has been sharing with us.

In this post, I would like to dive deeper into her Matcha White Chocolate Cookie Recipe and analyse what she did to make her recipe stand out.

We will be comparing her recipe with other similar recipes as well in a later post.

Please don't take this post as a criticism of Catherine's recipe. These are just my opinions which I'm sharing with you.

## Ingredients Unwrapped

Here's a list of ingredients based on Catherine's post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)

- 110g of Unsalted butter
- 70g of Brown sugar
- 100g of Granulated sugar
- 200g of All-purpose flour
- 1/2 tsp of Baking powder
- 1/2 tsp of Baking soda
- 2 tsp of Matcha powder
- 1 Large egg
- 1 Egg yolk
- 200g of White chocolate
- A dash of Flakey salt

Note: Prep time is 20 minutes, and the cooking time is 15 minutes. This does not include the chilling time of 30 minutes in the freezer of 1 hour in the fridge!

## Analyzing Catherine Zhang's Method

### Preheat the oven at 180C/355F and line a baking tray with parchment paper

I'm not sure why most bakers start with pre-heating the oven as the first step, even if the following steps are still quite involve and would take more than 15 minutes to do. I think it's a waste of energy, but that might just be me!

I mean, we are still going to chill the cookie dough for 30 minutes in the freezer or up to 1 hour in the fridge. Surely the oven can be pre-heated later?

### Brown the butter

Browning the butter adds more a more nutty and toffee flavour to the cookie. I like this extra step, and it's so easy to do with any recipe that containes butter!

### Whisk all the dry ingredients together

This is fairly standard, but it's better to sift them as well to avoid lumps.

### Mix the sugars with the cooled butter and the eggs

This step is usually called the creaming method. Normally, this is done by mixing the soft butter with the sugar first until light and fluffy, then we add the eggs one at a time.

Catherine's step simply told us to mix the cooled butter and eggs.

Since the preivous steps involves borwning the butter, we'll probably be working with liquid butter here.

I'm not sure this will make a big difference in the final result, but this might be an interesting experiement to do!

### Stir the dry ingredients with the wet ingredients, then fold the chopped white chocolate

Fairly standard step here, I have no comment, except that one should be careful not to over-mix the dough to prevent too much air bubbles as well as preventing gluten development resulting in dense cookies (this might be another good experiment).

### Divide the dough into 9 portions then place into a lined baking sheet then chill for up to 1 hour.

Unless you have a big (or empty) fridge, you may want to store the cookies in a smaller container rather than putting the whole baking sheet in your fridge!

Chilling the dough is quite important to ensure you have thick and chewy cookies. This is a fairly standard step.

Depedning on the temperature of the room your'e working on as well as the consistency of the resulting dough, it might be a good idea to chill the dough first before shaping them into balls. I'm thinking at this stage, the dough might be too sticky since we used liquid browned butter.

### Bake at 180C/355F for 15 minutes, then cool in a cooling rack

If this is the first time you're doing this, it's a good idea to try one cookie to see how it will turn out.

You may want to adjust the time or even the temperature depending on the consistency you're aiming for.

To come up with a chewy cookie, you don't want to over bake the cookies, or else, they will become crunchy. These cookies will also become brown instead of green if you over bake them.

You also don't want to under bake or else you will end up with unbaked cooke dough in the center.

So try to experiment with the temperature and the cooking time to come up with the perfect color and consitency for your cookies.

## What Else Did Cahterine Say in Her Blog Post?

### Apparently, there's a difference between ceremonial match and culinary matcha.

For some of us, we'll just be lucky to be able to have access to matcha in the first place! But this is good to know.

Catherine suggests to use high-quality culinary grade matcha for her bakes to achieve a bright green color and strong matcha flavour.

She also said that low quality matcha tends to brown when cooked and also have less distinct flavour.

For those of us without access to high-quality culinary grade matcha, I have the following suggestions:

- If your cookie become too brown, either reduce the cooking time or the temperature. You'll want sufficient baking time to come up with cooked cookie centers but not too much that your cookies start to brown too much. You can even add food coloring to your cookies if you really want to make them look green anyway!

- If you want more matcha flavour, add more matcha powder to the batter! Start with 1 tsp at a time and adjust to your liking.

### Catherine's Advice to Make the Perfect Matcha Cookie

- I lover her first advise - taste the dough! This step is quite easy to miss for some but actualy very crucial.
- Chill the dough - we've discussed this previously.
- Press the cookie balls down before baking - apparently this creates picture-perfect cookies. Some bakers skip this step. I'm thinking this helps to help not to under-bake the cookie centers, since we're too concerned about not browning these cookies too much.

### Catherine's Ingredients discussed

- She just mentioned to use unsalted butter, but did not discuss why she preferred to use browned butter rather than regular butter.
- Brown sugar - apparently this provides chewiness and additional caramel flavour. I agree to these!
- Granulated sugar - I wonder what's the reason to mix brown and white sugar? Why not just all brown sugar? Is there such a thing as cookies that are too chewy? I might give this a try!
- Baking powder - apparently this prevents cookies from becoming rock hard. I guess we should also watch the baking time?
- Baking soda - some recipes don't use baking soda. I wonder how much this influences the final result. We'll have to find out!
- Egg yolk - she mentions this adds fat and flavour to the cookie, making them more rich and chewy. I would prefer a recipe that did not end up with egg whites I have to think of what to do with them.
- Vanilla extract - optional, but if you use good vanilla, you will taste the difference!
- Flakey salt - I agree with her on this one. Adding a small amount of flakey salt is a game changer indeed. Note that flakey salt is less salty than table salt, so if you only have table salt you want to add a really tiny bit.

## Final Words

Overall, I think Catherine Zhang's Matcha White Chocolate Cookies are a winner. Her use of brown butter with brown sugar is a perfect way to add more flavour intensity as well as chewiness to the cookie. Her tips for chiling the dough is spot on as well as her tips for choosing which matcha powder to use.

Now, let's get baking and test them out!

You can read the rest of Catherine's blog post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)


Let's take a look at Catherine Zhang's recipe for Matcha White Chocolate Cookies and see what makes it unique.

Catherine Zhang Matcha White Chocolate Cookies


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## Rolling Up Our Sleeves: The Beginning of the Donut Adventure

Ever wondered what it's like to craft those heavenly doughnut orbs from scratch? Brace yourselves as we embark on a culinary journey into the world of Chef RV's Sugar Glazed Donuts.

## Doughy Delight: Ingredients for Donut Mastery

To recreate Chef RV's Sugar Glazed Donuts in your kitchen, we need:

- 18 grams instant dry yeast
- ¾ cup white sugar
- 3 whole eggs
- 160 grams salted butter
- 150 grams evaporated milk
- 200 grams water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1000 grams bread flour

And for that classic sugar glaze, you'll need:

- ¼ cup melted butter
- 2 cups confectioner’s sugar
- 1/3 cup evaporated milk
- A splash of vanilla extract (optional)

## Substitutes for the Modern Chef

Should some ingredients be elusive, worry not. The universe of baking is flexible. For the yeast, you can use 1.5 times the amount of active dry yeast. And in case of evaporated milk shortage, a mix of 3/4 parts milk and 1/4 parts half-and-half can work as a fine substitute.

## Time to Sizzle: The Prep and Cook

Before we dive into the steps, it's essential to note that your preparation time will be around 2 hours, and cooking will take approximately 15 minutes.

1. Combine the yeast, sugar, eggs, butter, evaporated milk, water, salt, and baking powder. Mix until it forms a smooth consistency.
2. Gradually add the bread flour and continue to mix. After the dough has fully formed, let it rise for 1 hour.
3. Once the dough has doubled in size, roll it out to about 1/2 inch thick. Cut into doughnut shapes and let it rise again for 30 minutes.
4. Heat oil in a frying pan. Once it's hot enough, fry the doughnuts until golden brown.
5. For the glaze, combine the melted butter, confectioner’s sugar, evaporated milk, and vanilla extract (optional). Stir until it's smooth.
6. Dip each fried doughnut into the glaze, then place them on a wire rack to let the excess glaze drip off.

## Nutrition Insights: The Breakdown

Based on an average serving size of 60 grams (approximately one donut), the nutritional breakdown is as follows:

- Calories: 200 kcal
- Carbohydrate: 30g
- Cholesterol: 25mg
- Fat: 7g
- Protein: 4g
- Saturated Fat: 4g
- Serving Size: 60g
- Sodium: 250mg
- Sugar: 10g
- Trans Fat: 0g
- Unsaturated Fat: 3g

Please note, these values are approximate and can vary depending on the specific brands of ingredients used.

## A Symphony of Sides: What to Serve with Sugar Glazed Donuts

Sugar glazed donuts are pretty versatile. They pair beautifully with a hot cup of coffee, a glass of milk, or even a dollop of creamy vanilla ice cream. If you're into salty-sweet combos, try serving them with crispy bacon strips.

## Enhance the Experience: Tips and Tricks

- Always ensure your yeast is fresh to guarantee a fluffy dough.
- When frying the doughnuts, avoid crowding the pan. It can drop the oil temperature, leading to soggy donuts.
- Lastly, immerse the donuts in the glaze while they're still warm. It helps the glaze adhere better, providing that perfect sweet shell.

## Last Morsel: A Few Thoughts

Isn't there something magical about creating your own Chef RV's Sugar Glazed Donuts at home? With a little effort and this guide, you'll be impressing your friends and family in no time.

## FAQs

### Can I use All-Purpose Flour instead of Bread Flour?

While it is possible, bread flour gives the donuts a lighter, more airy texture due to its higher protein content.

### Can I store leftover donuts?

Absolutely! Sugar glazed donuts can be stored in an airtight container at room temperature for up to two days.

### How can I make my donuts vegan?

You can replace eggs with applesauce, use plant-based milk instead of evaporated milk, and use a vegan butter substitute.

### Can I bake these donuts instead of frying?

Yes, you can! Preheat your oven to 375°F (190°C) and bake for about 12-15 minutes or until golden brown.

### What other flavors can I add to the glaze?

Feel free to experiment! Lemon zest, cinnamon, cocoa powder, or even maple syrup can add a delicious twist to your glaze.


Uncover the joy of preparing Chef RV's Sugar Glazed Donuts with a step-by-step guide. Each bite is an adventure!

Chef RV Easy Donuts


## A Mouthwatering Voyage to Flavor Town

Ever wondered what the culinary equivalent of a soulful symphony might taste like? The answer lies in the exceptional Orange and Raisin Semolina Cake, an enchanting medley of citrusy charm and earthy sweetness.

This extraordinary dessert has its roots deeply entrenched in the Mediterranean region. Born amidst the sun-kissed orchards and wind-swept vineyards, it's an emblem of simple yet profound flavors.

## Ingredients

- 70 grams of raisins
- A drizzle of orange blossom water
- 1 litre (1000 grams) of whole milk
- 190 grams of caster sugar
- 135 grams of fine semolina flour
- 3 eggs

Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4

## How to Conjure This Sweet Miracle?

1. Begin by softening the raisins in the orange blossom water. This not only plumps up the dried fruits but also infuses them with an irresistible citrusy fragrance.
2. Meanwhile, bring the milk to a simmer with 100g of the sugar. As the sweetened milk begins to bubble, steadily pour in the semolina flour. Whisk continuously, transforming the mixture into a thick, smooth custard.
3. Next, beat the eggs and integrate them into the semolina mixture. Follow it up by mixing in the orange-soaked raisins.
4. Preheat the oven to 180°C (350°F), Gas Mark 4. Concurrently, caramelize the remaining sugar in a saucepan with a dash of water. Pour this glossy caramel into a 22cm Charlotte mould, ensuring a thorough coating of its sides.
5. Finally, pour the semolina mixture into the caramel-lined mould. Bake it for 20 minutes, let it cool, and then carefully un-mould the cake.
6. Nutritional Snapshot per Serving (Weight: Approx. 350g)

- Calories: 520 kcal
- Carbohydrate Content: 78g
- Cholesterol Content: 155mg
- Fat Content: 15g
- Protein Content: 15g
- Saturated Fat Content: 6g
- Sodium Content: 150mg
- Sugar Content: 42g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

## A Stellar Ensemble for Your Semolina Cake

An Orange and Raisin Semolina Cake pairs splendidly with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt. It's a harmonious blend of flavors that can make any dessert aficionado swoon.

## Tweaking the Recipe

Having trouble sourcing some ingredients? Worry not! Swap the orange blossom water with freshly grated orange zest, and the caster sugar with regular granulated sugar or honey. You could also substitute the whole milk with plant-based milk for a dairy-free variant.

## The Secret Sauce to a Perfect Semolina Cake

To get the most out of your Orange and Raisin Semolina Cake, always use fine semolina for a smoother texture. And remember, caramel can burn quickly, so keep a vigilant eye while preparing it.

## Wrapping Up the Culinary Saga

Creating an Orange and Raisin Semolina Cake is more than just following a recipe—it's about immersing oneself in an unforgettable culinary journey that tantalizes your taste buds.

## Frequently Asked Questions

### What's the optimal semolina-to-liquid ratio for a semolina cake?

The general rule of thumb is to maintain a 1:5 ratio. For this recipe, 135g of semolina is used for 1 litre of milk, yielding a cake with a moist yet firm texture.

### Can I use other dried fruits in this recipe?

Absolutely! While raisins are traditionally used, feel free to experiment with dried cranberries, apricots, or even mixed dried fruits for a different twist.

### How can I ensure my cake doesn't stick to the mould?

Coating the mould with caramelized sugar not only adds a sweet crust but also aids in easy unmoulding. Also, allowing the cake to cool before unmoulding helps.

### Can this cake be stored for later use?

Yes, you can store the Orange and Raisin Semolina Cake in an airtight container and refrigerate it for up to a week.

### How to reheat the cake without drying it out?

Reheating slices in a microwave for 20-30 seconds at medium power should do the trick. Remember, it's just reheating, not cooking.


Let's learn how to make this delightful Orange and Raisin Semolina Cake, an indulgence that promises an extraordinary feast for your senses.

Snack Recipes

Chef RV Kababayan Filipino Muffins

The Heirloom Pantry Matcha Cookies

Matcha White Chocolate Chip Cookies

Catherine Zhang Matcha White Chocolate Cookies

Chef RV Easy Donuts

Orange and Raisin Semolina Flan