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Cacciatello
Semolina Cake
A simple yet delightful dessert from San Marino, Cacciatello is a moist and tender cake made primarily from semolina flour, eggs, and sugar, often flavored with lemon zest. It's a testament to the region's ability to create delicious treats from basic ingredients.
ð§ ææ
- 200 g Semolina flour
- 150 g Granulated sugar
- 3 large Eggs
- 250 ml Milk
- 1 tsp Lemon zest
- 1 tsp Baking powder
- 30 g Butter(melted, plus extra for greasing)
- for dusting Powdered sugar
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan.
- 2
In a large bowl, whisk together the semolina flour, granulated sugar, lemon zest, and baking powder.
- 3
In a separate bowl, whisk the eggs, milk, and melted butter until well combined.
- 4
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Be careful not to overmix.
- 5
Pour the batter into the prepared cake pan and spread evenly.
- 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 8
Once cooled, dust generously with powdered sugar before serving.
ð¡ ããã®ã³ã
- âEnsure your semolina is fine-grained for a smoother cake texture.
- âDon't overmix the batter after combining wet and dry ingredients to keep the cake tender.
- âThis cake is delicious served with fresh berries or a dollop of whipped cream.
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- Add a tablespoon of orange zest along with the lemon zest.
- Stir in a handful of dried cranberries or chopped almonds into the batter.
- Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.