In Salt & Time, Alissa Timoshkina calls this semolina cake a perfect all-year-round cake that can be consumed at breakfast, as an afternoon tea treat or an after-dinner dessert. I served mine with poached guavas and a good drizzle of the poaching syrup.
My quick simple fix of my blog was anything but simple. When I changed the .php version the time-out changed. I did not realize it had changed and I ended up with a week of frustration. First Jetpack would not update and so my App would not work. And I could not even do a manual deletion of the file via FTP. In trying to sort it out I deleted every single plugin. My ISP guru could also not fathom out what was wrong, but eventually, between the two of us, and a friend of his, we worked out what it was. The timeout error was set back to the maximum and so begun the painfully slow process of adding back the plugins. The first step was to choose a new recipe plugin and I have gone with WP recipe maker. I certainly hope that this stays compatible with WordPress.
Thankfully it automatically imported all my Ziplist and Easy Recipes and I have removed these plugins. Even though the broken link checker has not been tested with the version of WordPress I am running I decided to install it. And I am so glad I did. I realized that the SEO expert who fiddled with my blog had caused another serious issue. When he changed the permalinks of my blog it caused a lot of the internal links to appear as broken. And he then set those as not broken even though they were. This result was serious SEO ranking issues, which I am sure was the point of the exercise. As the plugin was seen as a new installation it is crawling my site every day for the broken links. And now that I know what I am doing I can fix them.
Click on the links for conversions and notes.
- 375 g semolina
- 375 mls milk
- 3 eggs
- 150 g fructose
- 80 g salted butter
- 15 g baking powder
- 5 mls vanilla extract
- Place the semolina and milk into a mixing bowl, stir to combine and set aside for an hour
- Preheat the oven to 180° Celsius
- Place the eggs, fructose and butter into a stand mixer bowl and cream using a balloon whisk
- Add the baking powder and vanilla extract and whisk to combine
- Add the semolina into the eggs and whisk to combine
- Pour into a lined 23cm spring form tin and place into the oven
- Bake for 50 minutes then remove from the oven
- Leave to cool for 5 minutes in the tin before turning out
- The cake can be served warm or left to cool completely