Semolina cake with blueberry compote
A Sumptuous Delight: Semolina Cake with Blueberry Compote
You’re in for a treat! Our sumptuous Semolina Cake with Blueberry Compote is a healthful dessert that’s guaranteed to impress. Rich with flavour and filled with goodness, this cake is an absolute joy to prepare and consume.
Recipe Essentials
This delightful dessert serves two, perfect for a quiet evening at home. The ingredients you’ll need are:
– 1/2 cup of semolina (120 grams)
– 1/4 cup of sugar (50 grams)
– 1/2 teaspoon of baking powder (2 grams)
– 1/4 cup of melted butter (60 grams)
– 1/2 cup of milk (120 ml)
– Zest of one lemon
– 1 cup of blueberries (150 grams)
– 1/2 cup of sugar (for the compote) (100 grams)
– Juice of one lemon (for the compote)
Time for preparation: 15 minutes
Time for baking: 25 minutes
Each serving of Semolina Cake with Blueberry Compote is packed with nutrients, offering 400 calories, 10g of protein, 60g of carbohydrates, and 15g of fat.
Step-by-Step Baking Guide
Creating this Semolina Cake with Blueberry Compote is a joy in itself. Here’s how you can make it:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix semolina, sugar, and baking powder.
3. Add melted butter and milk to the semolina mixture and stir until combined.
4. Add the lemon zest, then pour the batter into a greased baking dish.
5. Bake for 25 minutes or until the top is golden brown.
6. While the cake is baking, prepare the blueberry compote. In a saucepan, combine blueberries, sugar, and lemon juice.
7. Cook over medium heat until the blueberries break down and the mixture thickens.
8. Allow the cake to cool, then top it with the blueberry compote.
Expert Tips
To ensure your Semolina Cake with Blueberry Compote turns out perfect, keep these tips in mind:
1. Sift the semolina before use to avoid lumps.
2. Use fresh blueberries for the compote for the best flavour.
3. Allow the cake to cool completely before topping with compote to prevent it from getting soggy.
Serving Suggestions
The Semolina Cake with Blueberry Compote is best served warm. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat. The tangy blueberry compote beautifully complements the sweet semolina cake, making it a dessert you’ll want to make over and over again.
There you have it! A simple, delightful, and healthy Semolina Cake with Blueberry Compote that’s perfect for those looking for a guilt-free sweet treat. Remember, the best recipes are those made with love and care. So, roll up your sleeves, gather your ingredients, and let’s get baking!
SEMOLINA CAKE WITH BLUEBERRY COMPOTE
Nutritions
Ingredients
- – 1/2 cup of semolina 120 grams
- – 1/4 cup of sugar 50 grams
- – 1/2 teaspoon of baking powder 2 grams
- – 1/4 cup of melted butter 60 grams
- – 1/2 cup of milk 120 ml
- – Zest of one lemon
- – 1 cup of blueberries 150 grams
- – 1/2 cup of sugar for the compote (100 grams)
- – Juice of one lemon for the compote
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix semolina, sugar, and baking powder.
- Add melted butter and milk to the semolina mixture and stir until combined.
- Add the lemon zest, then pour the batter into a greased baking dish.
- Bake for 25 minutes or until the top is golden brown.
- While the cake is baking, prepare the blueberry compote. In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until the blueberries break down and the mixture thickens.
- Allow the cake to cool, then top it with the blueberry compote.
Notes
2. Use fresh blueberries for the compote for the best flavour.
3. Allow the cake to cool completely before topping with compote to prevent it from getting soggy.
Leave a Reply