Semolina Tea Cakes with Walnuts and Balsamic Cream

These nutty semolina tea cakes are quickly mixed and baked using just a few ingredients. With date syrup and balsamic glaze in the batter, they are not too sweet but wonderfully caramelised with an intriguing tanginess. I used walnuts, but any other nuts will work beautifully. Balsamic glaze Balsamic glaze, aka balsamic reduction or cream, is balsamic vinegar that has been simmered until most of the water has evaporated away, leaving a deliciously thick, syrupy glaze with a bold flavour. You can easily buy balsamic glaze from any supermarket but if you have balsamic vinegar at home you can make the glaze yourself. For the amount needed for these tea cakes, simply bring 1 cup balsamic vinegar and 3 tablespoons of brown sugar (or honey) to boil. Simmer for 15-20 minutes until it has become syrupy.

Semolina Tea Cakes with Walnuts and Balsamic Cream

adapted from Foodboom

50 ml Balsamic cream / glaze
200 ml Water
50 g Date syrup (or maple syrup)
500 g Durum wheat semolina
1 Organic orange
100 g Walnuts, ground
1 pinch Salt
20 Walnut halves

Mix the balsamic cream, water and maple syrup in a bowl. Stir in the semolina.
Wash the orange in hot water, pat dry and grate the zest. Stir the orange zest, ground walnuts and salt into the semolina mixture until well combined with a hand mixer. Cover with a plastic film and leave to rest for an hour.
Preheat the oven 180C/350F. Line a large baking tray with baking paper. Set aside.
Roll the semolina mixture into 20 small balls, press down lightly and place on the prepared baking tray. Press a walnut into each tea cake and bake in the centre of the oven for 12 minutes until golden brown. Lightly dust the cakes with icing sugar.

21 comments:

Lucimar da Silva Moreira 5/12/24 12:38: Ainda não tive a oportunidade de experimentar o bolo, mas o aspecto está muito bom deu água na boca, bjs.
http://www.lucimarmoreira.com/
Tom 5/12/24 13:00: ...Angie, your creations seem to be endless.
eileeninmd 5/12/24 13:05: The tea cakes look yummy, thanks for sharing.
Take care, have a great day!
DEZMOND 5/12/24 13:10: These are very cute, I think you could do them with millet semolina as well or even rice semolina. When do you find the time to eat up all these cakes that you have baked this month?
Angie's Recipes 5/12/24 13:21: Gave them away :-)
roentare 5/12/24 13:22: Almost like dried persimon!
Lola Martínez 5/12/24 13:23: Muy ricos, yo creo que si los hago no podrá ser con sémola de trigo, pero no creo que haya problema en utilizar otra, más allá de que cambie un poco el sabor.
ellie 5/12/24 14:16: Oh, such a nutty tea cake. Beautiful cookie 💛
Caitlin'nMegan 5/12/24 14:16: Very lovely..and I am certain tastey too!
Ivy's Closet 5/12/24 14:17: Looks very gift giving!
Christine 5/12/24 16:58: Yummy
Anne in the kitchen 5/12/24 17:58: These are lovely cookies. Now to make the balsamic glaze!
Bill 5/12/24 20:34: I love tea cakes and these look awesome.
Cooking Julia 5/12/24 23:32: These biscuits look incredibly moist and so good!
Citu 6/12/24 00:37: Uy lucen tan ricas. Gracias por la receta. La hare pronto. Te mando un beso
Brian's Home Blog 6/12/24 01:41: I could sure eat several plates of those goodies!
Anonymous 6/12/24 04:50: Such an interesting use of balsamic glaze here.
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 6/12/24 06:22: Looking great, Angie.
David M. Gascoigne, 6/12/24 12:58: I am having my first coffee if the morning. If I had one of these tea biscuits to go with it I would be delighted!
thepaintedapron.com 6/12/24 15:14: These would make a great holiday gift too!
Jenna
My name is Erika. 8/12/24 22:54: These look very delicious. ('m enjoying your pre-holiday baking selections.