COPYRIGHT WARNING:
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
|
WHAT YOU NEED
|
|
Preparing the home made turmeric cake mix
Combine the semolina, flour, turmeric, sugar and baking powder into a bowl and mix well until homogeneous.
Add the corn oil and milk and mix again until obtaining a uniform mix.
|
|
|
Baking the home made turmeric cake
Preheat the oven to 180 deg. Celsius.
Apply by hand a liner of butter all over the baking tray and spread little flour all over it before pouring the turmeric cake mix.
You can use Tehina instead (Lebanese sesame oil) and avoid the four.
Bake the turmeric cake between 35 and 40 minutes until a golden color is reached.
Apply by hand a liner of butter all over the baking tray and spread little flour all over it before pouring the turmeric cake mix.
You can use Tehina instead (Lebanese sesame oil) and avoid the four.
Bake the turmeric cake between 35 and 40 minutes until a golden color is reached.
Cut the turmeric cake in square or rectangle shaped slices.
Bon Appétit !
Bon Appétit !
|
|
