Here is a really simple and all around plain cake for every day occasions. I like it because it's so simple, requires just a few ingredients, minimal time and works great on short notice. I usually eat this for a nice breakfast or afternoon coffee. It's an Algerian Dish.
1 ts salt
2 tbs vanilla extract (optional)
6 tbs all purpose flour
3 tbs fine semolina
1 ts baking powder
pure honey or simple syrup
slivered almonds (optional)
powdered sugar (optional)
You can use all semolina which on occasion I do, but it makes for a much denser cake. You can also just omit the semolina all together which I have also tried, but I don't like it as much. I'm sure you could dress this up with adding flavors other than vanilla, which the original recipe doesn't even call for, but I couldn't resist adding. You could even add slivered almonds on top for a garnish although I don't do that unless they are on hand, which today they weren't. I have thought to add powdered sugar on top as well, but haven't done that yet.
Beat the eggs, vanilla and salt until thick and creamy, it should be a bit stiff.Incorporate the flour, semolina, and baking powder. Do this gently and slowly being careful not to deflate what air you have incorporated into the eggs.
Pour the batter into a warm, set on low heat, buttered pan.
In about ten minutes you will notice the cake has risen, browned a bit on the bottom and pulled away from the sides.
About five minutes later, making about fifteen minutes total, it's ready to turn out onto another hot pan.
The flipping requires a bit of clever and fast work, but it's pretty easy if you use your imagination. Just place one pan on the top of the cake and flip it around and over as quickly and steadily as you can. Don't move the cake once it's in the second pan, let it cook, no matter how lopsided it may appear.
After about another 15 minutes your cake is ready to drench in honey! You can use a simple syrup if you like, or you can use raw honey as I do.
Cut and serve warm or room temperature.