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Spiced cornmeal cake
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
ready in 1 hr 45 mins
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Ingredients
for
15
- Ingredients
- 2 ¼ cups sugar
- 1 pc cinnamon (approx. 4 cm)
- 1 Lime (juice)
- butter (for the tin)
- Semolina (for the tin)
- ½ cup butter
- 2 ¼ cups plain Yogurt
- 4 eggs
- 1 tsp Lime zest
- 1 Vanilla bean (seeds)
- ½ cup dried Apricot (roughly chopped)
- 1 ½ Tbsps Baking powder
- 3 cups wholemeal Durum wheat semolina
- 2 tsps ground Pistachio
- ¼ tsp Rose petal (ground)
- 4 Tbsps Shredded coconut
Preparation steps
1.
Add 400 g sugar and the cinnamon stick to 750 ml water and bring to the boil over a high heat. Boil for 5 minutes without a lid. Add the lime juice, stir in and leave to cool.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Grease a baking tin (approx. 26 cm in diameter) with butter and sprinkle with semolina.
3.
Melt the butter in a pan and leave to cool. Put the yoghurt in a ceramic mixing bowl and add the eggs, the rest of the sugar, the lime zest, vanilla seeds and cooled butter. Mix together thoroughly with a whisk until the sugar has dissolved, then fold in the apricots.
4.
Mix the baking powder with the semolina and sieve over the ingredients in the bowl. Mix thoroughly to incorporate. Tip the mixture into the baking tin and smooth flat, then bake in the oven for around 45 minutes until golden brown.
5.
Leave the cake to cool briefly then gradually pour over the sugar solution, allowing it to soak in. Sprinkle with the pistachios, rose petals and coconut. Leave to cool completely, then cut into slices and serve.
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