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Home Cooking 17

Semolina vs. semolina flour

Clarissa | Oct 25, 200907:39 PM

I'm making a Moroccan orange-almond cake that uses a combination of semolina and white flour, along with ground almonds. My husband bought the ingredients, but the store only had semolina flour, so this is what he bought. I haven't opened it, but I'm thinking it's different from the requested semolina. Is it usable? Or must I find a new recipe? I also found a recipe for Moroccan orange cake, but this sounded good to me, and I'd love to use the semolina flour if it won't ruin the recipe.

Any help would be appreciated. I have to make this dessert tomorrow morning, and don't have time to shop again.

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