can i use semolina instead of polenta in a cake

Ideally, semolina flour is good for making pasta like spaghetti, fettuccine and couscous. Second is to use it in place of flour altogether, making it an ideal choice for those following a gluten-free diet as it’s likely to … Here in our Vegan Food Hacks kitchen, where our motto is why bother? Lemon polenta cake is a classic Italian dish and the slightly "gritty" texture is typical of this cake. Asked by Wiki User. Crecipe.com deliver fine selection of quality Semolina polenta recipes equipped with ratings, reviews and mixing tips. I made a special trip to Sainsburys and in my desperation bought some semolina. I used semolina in place of polenta simply because I always have it in my kitchen. Semolina can make the recipe slightly drier and it has a courser texture but is usually a perfectly acceptable alternative. Ground Flaxseed 5. Semolina is a form of Durum HARD wheat flour with a high gluten content suited for making pasta. If desired, whisk in up to 1/3 cup cream for desired consistency. The Chocolate Olive Oil Cake is also worth considering as it can be made with ground almonds for a gluten free option that is good for dessert, or with plain flour as a more regular cake. Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Stir in 1/2 cup cheese and salt and pepper to taste. You can serve it hot, like conventional polenta, or allow it to cool and then slice it. If you switch out the polenta you will loose the crumbly nature of the cake (which comes from there being no gluten in the cake) and also the gorgeous yellow colour. 1 2 3. Nigella's Lemon Polenta Cake (from KITCHEN) is made with a combination of polenta or cornmeal plus ground almonds (almond meal). I have in fact used semolina in place of polenta and it works very well. Ah, the endless polenta vs. cornmeal debate. Can you use semolina instead of polenta in cakes? Thank you {% member.data['first-name'] %}.Your comment has been submitted. This high-gluten flour is cholesterol-free, and contains nutrients such as proteins, potassium, iron, magnesium, phosphorus, sodium, and zinc. Cook, stirring constantly, 2 minutes or just until semolina begins to set. Ground rice, which isn’t as finely ground as rice flour. I hope you can help because the consistency of the cake was delicious and I'd like to try it again. This is polenta, the fiend that ruined my cake! Polenta is used two ways in recipes and the answer depends on which way it is used. Cook milk in a heavy nonaluminum saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Pasta made with semolina flour tend to be stronger and can hold its shapes better. Polenta can do anything pasta does, and you never have to worry about it being too mushy. It is for a lemon cake. 6. As I live in gritty urban S Wales - ie nowhere near Waitrose , I cannot get hold of either (well, only ready made polenta, which is not really the same thing). A flourless alternative to everyone's favourite lemon drizzle cake. Be the first to answer this question. Register to get answer. My cake said otherwise. Semolina polenta recipe. I followed the recipe and the cake turned out well, however, I hated the "gritty" feel of the polenta. we recommend making Fuss-Free Baked Polenta Fries with tube polenta. If i only have Polenta, can I grind it a little to make it finer? Copyright © 2020 Nigella Lawson. Instead, use substitutes that are free from gluten. Could you suggest a substitute - would ground almonds do instead? The first is to use polenta in place of part of the flour content, giving the cake a golden colour and crumbly consistency. Who doesn't love being #1? In the UK some larger supermarkets will stock it (we suggest looking for the Dunn's River brand but check it is the fine cornmeal as they do a coarse one too) or try on line, there is a link below. Regards Lynne B. The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe-testing phase. When shopping for the right product to make polenta, there are three things to consider: “instant” or “quick-cooking” versus the traditional style, degerminated or full-grain meal, and grind size. There are, quite frankly, too many semolina cake variations out there. Asked by Ruby25. Learn how to cook great Semolina polenta . Be the first to answer! This flour is most often used to make pasta, but it has other, lesser-known uses. Forget the names. It is made from wheat. Recipe by: sophia Is fine polenta the same as semolina flour or fine semolina? Polenta can be used in cake in two ways. If a recipe calls for cake flour, use cake flour. How to prepare polenta. Unfortunately you can't make the cake with plain (all-purpose) flour as a substitute for the polenta as flour absorbs liquid at a different rate to the polenta and the texture of the cake will be dry and heavy. Get one of our Semolina polenta recipe and prepare delicious and healthy treat for your family or … Uncooked polenta can be used in place of flour in specific baking recipes. Some recipes call for eggs, others call for yogurt. It may be possible to make the cake with fine semolina instead of polenta (semolina is made with wheat but is similar in texture to polenta) but as we have not tested this as an alternative we are unable to guarantee the results. This cake calls for ground almonds and polenta, and it then drizzled with a sweet syrup using no fewer than six lemons for guaranteed lemon flavour. I like using semolina sometimes because it’s much coarser than flour and gives the cake a very interesting grainy texture. http://www.easycaribbeanshop.com/index.php/dunns-river-fine-cornmeal.html. Semolina can be used as a substitute, but adjust the cooking times. At Christmas time, Nigella's programme showed a delicious lemon drizzle cake made with Polenta. Semolina is a high-gluten flour made from hard durum wheat. (It makes an excellent crust on fish.) Much of the sweetness and moisture in Semolina Yogurt Cake comes from simple syrup poured over top of the warm, freshly-baked cake. You will need to use a larger amount of this high-gluten flour instead of cornmeal if you want to achieve a thicker consistency. Built by Embark. I can't buy polenta or cornmeal where I live in India. Neither should the cake be made with just ground almonds as it will be too oily. Some polenta can be quite coarse so to try and reduce the "gritty feel" you could try using fine ground cornmeal, though it will not be eliminated completely. Semolina is high in gluten content while Polenta is gluten free! Answer. Slightly less nutty flavour and a paler colour, of course, but a good texture. Polenta made from semolina lacks the sunny yellow hue of the traditional version, but you can use the paleness to your advantage by combining it with richly colored sauces and bright garnishes. It may be possible to make the cake with fine semolina instead of polenta (semolina is made with wheat but is similar in texture to polenta) but as we have not tested this as an alternative we are unable to guarantee the results. Some syrups are flavored with citrus like orange or tangerine peels, and others use … The cake is gluten free and deliciously moist. Note: If you use gluten-free baking powder, this is a is a gluten-free cake … I hope others find it delicious too! Some use a honey-based syrup, others use a sugar-based syrup. In the supermarket, cornmeal can be labeled anything from yellow grits to corn semolina. Though the most popular use stateside is probably as part of golden fresh pastas in which egg yolks enhance the gorgeous hue, as in this recipe, semolina also makes cameos in custards, puddings, scones, and even cakes, as in this lemon-ricotta number and this orange-almond tea cake. This recipe comes from my most recent exploits and my husband was very pleased. Aug 4, 2020 - Semolina flour is a type of flour that's derived from durum wheat. Semolina, a type of flour made from durum wheat, is a good substitute for cornmeal as far as the texture is concerned. Stir in semolina. Why use Semolina flour to bake? Cake flour is a soft wheat/low gluten flour to produce a fine delicate crumb in your cakes. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. Semolina . The recipe would probably taste a bit different, but other than that, it should turn out fine! Asked by jolliemum. I hope you can help because the consistency of the cake was delicious and I'd like to try it again. Soft polenta is still runny, always hot and is really a soft starch that can carry other flavors well and stand up to very bold sauces. Thanks Narelle Answered on 28th March 2017. It has a reasonably similar texture to ground almonds and is worth a try. Semolina flour is a bit different from regular flour. Semolina is wheat, polenta is corn. A lovely semolina cake recipe that you can make anytime of year. Semolina from wheat and polenta is from corn. Can I use all-purpose flour in the Lemon Polenta Cake instead? Semolina flour is the finely ground endosperm of durum wheat, which is a hard-wheat variety, also known as macaroni wheat. Polenta doesn't draw attention to itself, because unlike pasta, it's never bad. Originally polenta meant a cooked mush, similar to 'porridge'. Fine ground … I have plenty berries in the garden and before the new harvest, I try to use up all of my stocks from the previous year. You may instead like to try Nigella's Lemon Meringue Cake, which is an innovative mixture of sponge cake and soft meringue that is sandwiched with tangy lemon curd. As for the flavor, semolina is nutty and earthy. Answered on 6th February 2011, At Christmas time, Nigella's programme showed a delicious lemon drizzle cake made with Polenta. Use the coarsest grind you can find. No such thing! Built by Embark. I have a recipe for a delicious orange cake, for which I need polenta or cornmeal. While they essentially perform the same role in a cake, the outcome of my baking with polenta was a grittier, denser texture than I was looking for. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup making (so lazy! Your 2 to 3 hours of prep and wait time is cut down to 2 to 3 minutes. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture. Thank you {% member.data['first-name'] %}.Your comment has been submitted. It has a rather coarse texture, yellow color, and is high in gluten protein.The high gluten content means the flour is especially well suited for making pasta, but this flour is also a common ingredient in bread and baked goods as well as couscous.Semolina is available throughout the world but is most popular in Italy. We would not recommend adding extra almonds as the cake could become too greasy as the almonds will release some oil during cooking. Could you suggest a substitute - would ground almonds do instead? Copyright © 2020 Nigella Lawson. I thought they were the same thing, but have my doubts now. If you live in the US then fine cornmeal should be fairly easy to find. In the west we are used to semolina porridge as a sweet, but leave out the sugar, cook it just like polenta and serve it with your sausage and greens (or whatever) and enjoy. Bring to a simmer (you can do this on the stovetop or in the microwave) and simmer until the sugar completely dissolves. To make simple syrup, combine equal parts water and white sugar. I Googled “can you substitute semolina with polenta?” “Yes” was the resounding answer. I followed the recipe and the cake turned out well, however, I hated the "gritty" feel of the polenta.

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