Honey Semolina Cake

Honey Semolina Cake recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

INGREDIENTS:

  • 120 gm Ballantyne Rolled Unsalted Butter, softened
  • 2 cups fine yellow semolina
  • ½ cup Coles Finest Red Gum Honey
  • 1 cup caster sugar
  • 2 eggs, separated
  • ½ cup milk
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 cup sugar
  • 1 cup water
  • Zest of 1 lemon
  • 1 inch piece ginger, sliced

METHOD:

  • Preheat oven to 180C. Grease a 30cm x 20cm baking tray and line with baking paper. Lightly grease baking paper.
  • Cream butter and sugar in a mixer on medium speed until pale and fluffy. Slowly add eggs yolks one at a time and carefully pour in milk. Add vanilla and mix to combine. The batter should look slightly separated, which is okay at this point.
  • In a separate bowl, add semolina, baking powder, baking soda and salt and mix to combine. On a low speed, gently add dry mixture to the wet mixture and beat on medium speed until smooth.
  • Beat egg whites with a hand mixer until soft peaks form. Gently fold into cake batter, careful not to knock out any air.
  • Pour batter into lined tray and bake for 20-25 minutes, until golden brown and firm to touch.
  • Whilst cake is in the oven combine sugar, honey, water, ginger and zest in a small saucepan and bring to the boil over a medium-high heat. Reduce heat and simmer for 10 minutes. Remove ginger pieces.
  • Pour syrup over cake as soon as it is removed from the oven.

PRODUCTS WE USED :

Related Recipes

Blueberry Breakfast Jar

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 punnets of Coles Eureka blueberries 1 tub of Jalna Greek yoghurt honey GRANOLA: 2 cups of rolled oats ½ cup of sunflower kernels ½ cup dried cranberries ½ cup roasted almonds ½ cup coconut flakes ½...

Honeycomb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 65g honey 18g bi-carb soda 415 g caster Sugar 150g glucose Syrup 70g water   METHOD: Line a 20cm-baking tray with baking paper. Pour honey, caster sugar, glucose syrup and water into a large pot and...

Black Forest Dark Chocolate Mousse

RECIPE BY:Georgia BarnesSERVING SIZE:2 - 4 peopleINGREDIENTS:2 cups preserved morello cherries2 cups morello cherry preserving syrup2 cups fresh or frozen blackberries600ml Coles thickened cream200g Coles dark chocolate, finely chopped50g Coles dark chocolate,...

Pineapple and Strawberry Tarte Tatin

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 punnet of Coles Taste n See strawberries, quartered¼ pineapple, chopped into 1-2 cm wide slices½ cup Lurpak salted butter1 sheet of puff pastry½ cup sugar½ cup cream METHOD:Preheat fan-forced oven to 180...

Print Friendly, PDF & Email