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Strawberry semolina cake

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Strawberry semolina cake

Sadly we must accept the fact that the season of home-grown strawberries is officially over. They are no longer to be seen on the markets, dominating with the flamingly red color and familiar scent.

Although we planned to prepare much more recipes with strawberries, the sequence of reasons mostly lack of time related to everyday chores and the care for our little daughter, result in satisfaction with what we’ve done so far.

This semolina cake is our final dessert where we’ve used organic home-grown strawberries that were perfectly tasty as it may seem.

Maybe our strawberry sadness is unjustified if you turn to the fact that one can buy them in the rest of the summer, or even winter, yet we are quite picky ,since what matters to us is not only the form but the content itself.

We do not want appealing fruit with no smell nor taste that only reminds to artificial plastic decorating fruits.Regardless, only  for you -our dear friends, we prepared an interesting desert that we really love to make because of our semolina love.

The combination of caramel rum syrup and strawberry sauce are the ones that this cake freshness and juiciness undergoes to.

The preparation process is quite simple and fast, which is additionally motivating for you to try this recipe and reply to us of the result.

If any idea of modification, some vision of yours of recipe changes by adding ingredients comes to your mind, be free to share with us, so we can gladly use and taste.

In meantime if we ran into strawberries that would satisfy our criteria, we promise to prepare another recipe and share with pleasure.

p.s.

A brief reminder of all semolina lovers who would and like to prepare recipes with this healthy and tasty ingredient is to take a look at this phenomenal dessert-apple semolina halva, released few months before onto our blog site.

Strawberry semolina cake

Semolina cake:

    • 125g unsalted butter, at room temperature
    • 120 grams sugar
    • 120 grams fine semolina
    • 80 grams flour
    • 2 tsp baking powder
    • 1 tsp vanilla
    • 130 grams sugar
    • 2 eggs
    • 250 ml Yogurt

Caramel rum syrup

  • 100 grams sugar
  • 120 ml water
  • 4 tbsp rum

Strawberry sauce:

  • 200 grams strawberry

Instructions:

  1. Preheat oven to 180 C degrees. Grease and dust with flour 20 cm tart pan.
  2. In a bowl beat the butter and sugar until creamy. Add yogurt, egg yolk and vanilla and mix until well combined.
  3. In another bowl, sift in the flour, add semolina and baking powder. Mix and add to the yogurt mixture. Stir to combine.
  4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the yoghurt mixture until just combined.
  5. Pour the batter in the prepared pan. Bake for 35-40 minutes, until golden brown and a tester inserted into the center comes out clean.
  6. In a heavy-bottomed saucepan heat the sugar with 2-3 tbsp water. Stirring occasionally, let the sugar dissolves and comes to a boil.
  7. Continue cooking until mixture becomes golden in color. Remove from heat and 120 ml water and rum. Return to heat and continue stirring until mixture becomes liquid.
  8. Pour warm syrup over warm cake. Let the cake cool completely.
  9. Wash strawberries and remove stems. In a blender, puree them. Tastes, if sour add sugar.
  10. Cut the cake into slice sand spoon some of the sauce over. Serve!

Strawberry semolina cake

Strawberry semolina cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
Semolina cake:
  • 125g unsalted butter, at room temperature
  • 120 grams sugar
  • 120 grams fine semolina
  • 80 grams flour
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 130 grams sugar
  • 2 eggs
  • 250 ml Yogurt
Caramel rum syrup
  • 100 grams sugar
  • 120 ml water
  • 4 tbsp rum
Strawberry sauce:
  • 200 grams strawberry
Instructions
  1. Preheat oven to 180 C degrees. Grease and dust with flour 20 cm tart pan.
  2. In a bowl beat the butter and sugar until creamy. Add yogurt, egg yolk and vanilla and mix until well combined.
  3. In another bowl, sift in the flour, add semolina and baking powder. Mix and add to the yogurt mixture. Stir to combine.
  4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the yoghurt mixture until just combined.
  5. Pour the batter in the prepared pan. Bake for 35-40 minutes, until golden brown and a tester inserted into the center comes out clean.
  6. In a heavy-bottomed saucepan heat the sugar with 2-3 tbsp water. Stirring occasionally, let the sugar dissolves and comes to a boil.
  7. Continue cooking until mixture becomes golden in color. Remove from heat and 120 ml water and rum. Return to heat and continue stirring until mixture becomes liquid.
  8. Pour warm syrup over warm cake. Let the cake cool completely.
  9. Wash strawberries and remove stems. In a blender, puree them. Tastes, if sour add sugar.
  10. Cut the cake into slice sand spoon some of the sauce over. Serve!

Strawberry semolina cake

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