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
Semolina Cake with Raspberries
Semolina Cake with Raspberries

Instructions

  1. Preheat the oven to 175 ° C, line a loaf pan (length 30cm) with baking foil.
  2. 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.
  3. 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.
  4. 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.
  5. Every now and then I glaze the cake (very fine in threads) with vanilla couverture.

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