About this recipe:A lovely semolina cake recipe that you can make anytime of year. I have plenty berries in the garden and before the new harvest, I try to use up all of my stocks from the previous year. This recipe comes from my most recent exploits and my husband was very pleased. I hope others find it delicious too!
60g soft butter
1 teaspoon vanilla extract
3 eggs, separated
1 teaspoon grated lemon zest
75g unpeeled almonds, ground
400g redcurrants (fresh or frozen)
250g blueberries (fresh or frozen)
2 tablespoons sugar
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Preheat the oven to 180 C / Gas 4. Grease a 25cm springform tin and sprinkle with semolina.
Bring the milk to the boil and remove from the heat. Sprinkle the semolina in and stir well, set aside to swell.
Stir the butter, sugar and vanilla until creamy. Mix the egg yolk, lemon zest and almonds into the mixture. Mix in the warm semolina. Fold the currants and blueberries carefully into the mixture.
Beat the egg whites until stiff and fold into the mixture.
Pour the batter into the prepared tin and smooth out. Bake for 50 minutes until golden-brown and the cake starts to come away from the edge of the tin and a skewer inserted in the centre comes out clean.
Spread 2 tablespoons of sugar over the cake and caramelise under the grill. Take care not to leave it for too long as the sugar burns easily!
Leave the cake to cool completely in the tin, then remove the rim carefully. Store in the fridge.