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Step-by-Step Guide to Make Perfect Semovita cake

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Semovita cake

Before you jump to Semovita cake recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

For the most part, people have been trained to believe that "comfort" foods are not good for the body and need to be avoided. However, if your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be very nourishing and good for us to eat. There are a number of foods that, when you eat them, can better your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

Cold water fish are good if you would like to be in a better mood. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fatty acids and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It's true: eating a tuna fish sandwich can seriously boost your mood.

You can see, you don't need to eat junk food or foods that are not good for you just so to feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to semovita cake recipe. To cook semovita cake you only need 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Semovita cake:

  1. Provide 4-5 cups of semovita.
  2. You need 250 g of margerine/butter.
  3. Provide 1 cup of sugar.
  4. Get 4-5 of large eggs.
  5. Prepare 1 tablespoon of baking powder.
  6. Use 1 teaspoon of flavour.

Steps to make Semovita cake:

  1. In a bowl add sugar!.
  2. Add in margerine and mix using a whisk.
  3. Break in egg and whisk.
  4. Add in semovita and mix.
  5. Add in baking powder and flavor.
  6. After you combine all and mix,grease or spread baking sheet on baking tray,pour and spread in the cake mixture on the baking tray,preheat the oven and bake on 150°.
  7. Insert toothpick in cake,if it comes out clean semo cake is ready,let it cool,slice or cut to desired shapes and serve ! Enjoy.

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