Exquisite Mannik Cake
Curated Ingredients:
- All-Purpose Flour: 1 measured cup, sifted for lightness
- Semolina: 1 cup, the heart of the mannika
- Kefir: 1 cup, for a tender crumb
- Granulated Sugar: just shy of a cup, for a sweet harmony
- Unsalted Butter: 100g, softened to perfection
- Eggs: 2, whisked into unity
- Baking Soda: ½ tsp, the silent riser
Artisanal Preparation:
- Semolina’s Embrace: Begin by lavishing your semolina with the kefir, stirring to combine. This mixture demands patience, left to swell and soften, revealing its essence in about 40 minutes.
- Whisked Symphony: To this bloomed marvel, introduce the eggs, sugar, and the butter, now pliable and yielding. Blend with care, perhaps with a mixer at hand, until the mixture whispers of unity.
- Alchemy of Ingredients: Gently fold in the flour, followed by the baking soda, into the ensemble. Fear not the soda’s rawness, for the kefir will tame it, ensuring a rise both gentle and generous. Aim for a batter as smooth as morning lake, devoid of lumps.
- The Oven’s Warmth: Cradle the batter into your chosen form, a circular haven of 22 cm in diameter suggested. Offer it to the oven, now warmed to 180°C (356°F), and allow it to transform over 35-40 minutes. A wooden skewer or a toothpick, when plunged into its heart and emerging unscathed, signals its readiness.
- Cooling Repose: Bestow upon the mannika a moment of rest within its form, a pause that gathers flavors and textures. Once cooled, release it from its confines and dust with a veil of powdered sugar, a final flourish.
Behold, your mannika cake stands ready, a testament to the art of baking, soft, crumbly, and tender to the last bite.