Almond Semolina Cake with Passion Fruit

For the almond semolina cakes with passion fruit, beat the egg yolks until foamy, while gradually adding the rice syrup, without stopping beating.

Mix the ground almonds with the semolina in a bowl and fold in the egg foam with a pastry spatula.

Cut the passion fruit open, scoop out the pulp and add to the mixture. Finally, beat egg whites until stiff, adding a few tablespoons first to loosen the mixture, then gently fold in the rest.

Bake for 20 to 25 minutes or until the surface of the almond semolina cakes with passion fruit is golden brown.

Preparation Tip:

For the almond semolina cakes with passion fruit, preheat the oven to 180 degrees and grease 6 individual baking dishes (also muffin tins) with oil or butter or use non-stick molds. Can be eaten in the mold or turned out.

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