Raspberry Semolina Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 60 g butter
- 500 g natural yourt
- 180 g suar
- 1 packet vanilla sugar
- 500 g semolina (durum wheat semolina)
- 1 packet baking powder
- 300 g raspberries, (fresh or frozen)
- 200 ml orange juice
Print Recipe
Pin Recipe Instructions
- Separate eggs. Melt the butter, let it cool down a little and whip with yoghurt, egg yolk, sugar and vanilla sugar for approx. 10 minutes until creamy. Stir in semolina and baking powder. Beat egg whites until stiff and fold in. Line a loaf pan (30 cm long) with baking paper. Pour in half of the batter and cover with half of the raspberries, repeat layering. Bake the cake in the preheated oven on the middle rack for about 90 minutes at 180 ° C (gas: level 2).
- Then drizzle the cake with orange juice and let it cool in the pan.
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