Semolina Cake with Raspberries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g natural yohurt or vanilla, low in fat
- 4 medium egg (s)
- 60 g butter, (semi-fat butter / mararine)
- 165 grams sugar
- 1 tablespoon vanilla sugar, bourbon
- 500 g semolina, durum wheat
- 1 packet baking powder
- 300 g raspberries, fresh or frozen
- 100 ml orange juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C, line a loaf pan (length 30cm) with baking foil.
- Separate eggs. Melt the butter, let it cool down a little and whip with the egg yolk, yoghurt, sugar and vanilla sugar until creamy. Stir in semolina and baking powder, then beat the egg whites until stiff and fold in.
- Pour half of the dough into the pan and cover with half of the raspberries, do the same with the rest of the dough and the raspberries.
- Bake the cake in the oven on the middle rack for about 100 minutes. Drizzle the cake with the orange juice (more orange juice can also be used, up to a maximum of 200 ml, depending on how you feel) and let it cool in the pan.
- Every now and then I glaze the cake (very fine in threads) with vanilla couverture.
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