Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Lemon Semolina Bundt Cake




LEMON SEMOLINA BUNDT CAKE
Maggiano's Little Italy Recipe

Cake
5 ounces whole butter
1/2 cup sugar
3 whole eggs
zest of lemon
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup cake flour
3 ounces semolina (course grind)
1/4 teaspoon salt
1/2 teaspoon baking soda

Syrup:
1/2 cup fresh lemon juice
1/4 cup sugar
1/2 cup water

Cake:  Spray Bundt pan with pan coating. Cream together butter and sugar on medium speed in mixer with paddle for 8-10 minutes until very light. While butter is beating, sift together flour, salt, and baking soda. Set aside.

Add eggs slowly to butter mixture. Mix well after adding eggs. Add sifted dry ingredients with semolina, alternating with sour cream, in 2 additions. Scrape down mixing bowl after each addition. Fill Bundt pan 3/4 full. Bake cake in a 325 degree oven for approximately 20 to 25 minutes (longer if not using a convection oven). Cake is ready when a wooden skewer inserted comes out clean. Unmold cake when mostly cool. Poke holes into top of cake and drizzle lemon syrup over cake.

For Syrup: Bring sugar, water, and lemon juice to a simmer. Remove from heat. Spoon syrup evenly over cake. Cool cake and store at room temperature.

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