Semolina Cake with Jam and Almonds

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Semolina Cake with Jam and Almonds
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
1
Ingredients
softened Butter (and ground almonds, for pan)
50 grams
250 grams
2
80 grams
2 tablespoons
1 teaspoon
1 pinch
1 teaspoon
Lemon zest (fresh)
2 tablespoons
150 grams
50 grams
ground, peeled almonds
2 teaspoons
175 grams
Jam (such as cherry, plum, peach)
1 tablespoon
Ground cinnamon (for dusting)
Powdered sugar (for dusting)

Preparation steps

1.

Butter springform pan and sprinkle with almonds.

2.

Melt butter and cool slightly. Combine yogurt with eggs, sugar, vanilla sugar, cinnamon, salt, lemon zest and rum. Whisk until foamy. Combine semolina with ground almonds and baking powder. Fold into egg mixture. Pour half of batter into a springform and top with jam. Spread remaining batter and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Cover with aluminum foil if cake browns too much. Cool.

3.

Toast almonds in a dry pan. Remove and let cool.

4.

Loosen cake from springform and place on a cake plate. Sprinkle with cinnamon and powdered sugar. Garnish with toasted ​​almonds and serve.