Ingredients with Measurements:
- 1 cup of semolina
- 1 cup of sugar
- 4 cups of milk
- 2 apples, peeled and thinly sliced
- 1 tsp of cinnamon
- 1/4 cup of butter
- 1 tsp of vanilla extract
- 1/4 cup of water
Special equipment needed:
- Large non-stick pan
- Wooden spoon
- Mixing bowl
- Whisk
- 9-inch cake pan
Step-by-step instructions:
1. In a mixing bowl, whisk together the semolina, sugar, and milk until well combined.
2. In a large non-stick pan, melt the butter over medium heat.
3. Add the sliced apples to the pan and sprinkle with cinnamon. Cook for 5-7 minutes, stirring occasionally until the apples are caramelized.
4. Pour the semolina mixture into the pan with the caramelized apples and stir continuously until the mixture thickens and starts to pull away from the sides of the pan.
5. Quickly pour the mixture into a greased 9-inch cake pan and smooth out the top with a spatula.
6. In a small saucepan, mix together the water and vanilla extract. Heat over medium heat until the mixture comes to a boil.
7. Pour the vanilla mixture over the top of the semolina mixture in the cake pan.
8. Bake in a preheated oven at 350°F for 30-35 minutes, or until the top is golden brown.
9. Remove from the oven and let cool for 10-15 minutes.
10. Once cooled, invert the cake onto a serving platter and serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Bake at 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 10g
Carbohydrates: 54g
Protein: 6g
Sodium: 100mg
Sugar: 36g
Substitutions for ingredients:
- You can use any type of fruit instead of apples, such as pears or peaches.
- You can use margarine instead of butter for a dairy-free option.
- You can use almond milk or soy milk instead of regular milk for a vegan option.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the semolina mixture for added texture.
- Add raisins or dried cranberries to the semolina mixture for added sweetness.
- Use different spices, such as nutmeg or cardamom, instead of cinnamon for a different flavor.
Tips and tricks:
- Make sure to continuously stir the semolina mixture while cooking to prevent lumps from forming.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Let the cake cool for a few minutes before inverting it onto a serving platter to prevent it from falling apart.
Storage instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake in the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the cake with powdered sugar for added sweetness.
Garnishes:
- Top the cake with fresh berries, such as raspberries or strawberries.
- Sprinkle chopped nuts, such as pistachios or hazelnuts, on top of the cake for added crunch.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Serve with a side of fresh fruit, such as sliced oranges or grapes.
- Serve with a side of yogurt or cottage cheese for added protein.
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, add a little more semolina to thicken it up.
Food safety advice:
- Make sure to cook the cake thoroughly to prevent any foodborne illnesses.
- Store any leftover cake in the refrigerator to prevent spoilage.
Food history:
Kazandibi is a traditional Turkish dessert that translates to "bottom of the pot." It is made by caramelizing sugar on the bottom of a pot and then pouring a semolina mixture on top. The mixture is then baked until golden brown and served warm.
Flavor profiles:
This dessert is sweet and creamy with a hint of cinnamon and caramelized apples.
Serving suggestions:
Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream for added sweetness.
Related Categories
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Region: Turkish
Taste: Sweet, Caramelized, Appley, Rich, Creamy