Fluted Italian Blueberry Cake
- For the semolina pudding batter
- ⅔ cup self-rising flour
- 0.333 cup fine Semolina
- ¾ cup Margarine
- ¾ cup caster sugar
- 3 large eggs
- ⅔ cup Blueberries
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease 2 x 1 lb fluted bundt pans with a little margarine.
Combine the flour, semolina, margarine, sugar and eggs in a large mixing bowl. Whisk using an electric hand held whisk until smooth.
Fold in the semolina and blueberries until incorporated.
Divide the batter between the 2 pans and bake for 20-25 minutes until a cake tester comes out clean from their centres.
Remove from the oven and let them cool in their pans as you prepare the garnish.
Combine 200 g of the raspberries with the icing sugar in a saucepan. Cook over a medium heat, stirring until the fruit is soft.
Pass the mixture through a sieve into a clean bowl.
Remove the puddings from the pans once cool and arrange on serving plates. Spoon the raspberry coulis and remaining raspberries on top before serving.