This is a recipe I’ve been meaning to try for ages. I had promised to bake for a friend’s Nutrimetics party and also had the chance to shop in our local IGA where there is an adventurous range of flours, so semolina came home (I limited myself to one new flour) and I dug through our much loved family collection of Super Food Ideas magazines … finally finding it! Those who tried it loved it, the recipe was shared and the cake enjoyed! Hopefully others might enjoy it too. The recipe is melt and mix (no creaming of butter and sugar) so it is very quick and easy!
1 1/2 cups fine semolina
3/4 cup caster sugar
2 teaspoons of baking powder
185g butter, melted
250g tub natural yoghurt
1 teaspoon of vanilla essence
2 cups mixed fresh berries (I would add them frozen, that way the cake has less chance turning purple!)
1/2 cup flaked almonds (these I didn’t have, I just chopped whole almonds instead)
1. Preheat the oven to 180˚C (a moderate oven).
2. Combine the semolina, sugar and baking powder in a large mixing bowl.
3. In a medium sized heatproof bowl melt the butter. Once you have allowed it to cool slightly, mix the yoghurt and vanilla essence into the same container.
4. Add the wet ingredients to the dry and mix to combine.
5. Fold the berries lightly through the mixture. Smooth the surface and sprinkle the almonds on top, pressing lightly into the cake mixture.
6. Bake the cake for 45-50 minutes or till the skewer comes out clean when inserted into the centre of the cake.
7. The cooked cake should be allowed to rest for 10 minutes, before inverting onto a wire rack or serving plate.
8. It was delicious served alone but would also be lovely with some cream, yoghurt or some ice cream and perhaps some fresh berries!