Fluted Italian Blueberry Cake

0
Average: 0 (0 votes)
(0 votes)
Fluted Italian Blueberry Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
For the semolina pudding batter
cup self-rising flour
0.333 cup fine Semolina
¾ cup Margarine
¾ cup caster sugar
3 large eggs
cup Blueberries
For the raspberry coulis and garnish
2 cups Raspberries
½ cup powdered sugar
How healthy are the main ingredients?
RaspberryMargarineSemolinaBlueberryegg

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease 2 x 1 lb fluted bundt pans with a little margarine.
2.
Combine the flour, semolina, margarine, sugar and eggs in a large mixing bowl. Whisk using an electric hand held whisk until smooth.
3.
Fold in the semolina and blueberries until incorporated.
4.
Divide the batter between the 2 pans and bake for 20-25 minutes until a cake tester comes out clean from their centres.
5.
Remove from the oven and let them cool in their pans as you prepare the garnish.
6.
Combine 200 g of the raspberries with the icing sugar in a saucepan. Cook over a medium heat, stirring until the fruit is soft.
7.
Pass the mixture through a sieve into a clean bowl.
8.
Remove the puddings from the pans once cool and arrange on serving plates. Spoon the raspberry coulis and remaining raspberries on top before serving.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Tags