Semolina Cake
This cake really benefits from being served with poached fruit
Makes enough for: 1 cake
Ingredients
- 375 g semolina
- 375 mls milk
- 3 eggs
- 150 g fructose
- 80 g salted butter
- 15 g baking powder
- 5 mls vanilla extract
Method
- 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
Notes
If you don't have poaching syrup then be sure to drizzle honey or coulis over the cake as it needs moisture added to it