Dive into the flavors of this Light and Delightful Semolina Cake, an exquisite dessert that combines the simple richness of semolina with the tartness of cherry compote. This cake is free from flour and labneh, making it a wonderful alternative for those seeking a lighter, yet satisfyingly sweet treat. The texture of the semolina paired with the refreshing cherry layer makes this cake a unique addition to any dessert table.
Why You’ll Love This: The beauty of this cake lies in its simplicity and the delightful contrast between the creamy semolina and the tangy cherry compote. The addition of lemon zest infuses the cake with a subtle citrus aroma that complements the cherries perfectly. It’s an easy-to-make dessert that doesn’t compromise on flavor or texture, offering a wholesome and hearty end to any meal.
Perfect Occasion: This semolina cake is perfect for family gatherings, potluck dinners, or as a comforting treat to enjoy any day of the week. It’s particularly suited for gatherings where you want to offer a dessert that is both nourishing and delightful without being overly indulgent.
Decoration Tips: For a beautiful presentation, arrange some fresh cherries or a sprinkle of lemon zest on top of the cake before serving. A light dusting of powdered sugar can also enhance its visual appeal, adding a touch of elegance to this humble dessert.
Recipe Ingredients:
- For the Semolina Base:
- 1 liter of milk
- 1 cup semolina
- Zest of 1 lemon
- 1 cup sugar
- 100g butter
- 1 packet vanilla
- 3 eggs
- For the Cherry Compote:
- 1 bottle of cherry preserves (drain and use the cherries)
Instructions:
- Prepare the Cherry Compote:
- Drain the cherries from the preserves. In a skillet, cook the cherries with a tablespoon of sugar for a few minutes until slightly caramelized. Set aside to cool.
- Cook the Semolina Mixture:
- In a saucepan, combine milk, semolina, and lemon zest. Cook over medium heat, stirring continuously, until the mixture thickens.
- Remove from heat and while still hot, stir in the butter, sugar, and vanilla. Mix until the butter is fully melted. Let the semolina mixture cool slightly, stirring occasionally to prevent a skin from forming.
- Incorporate the Eggs:
- Once the semolina mixture has cooled, add the eggs and whisk vigorously to combine. This ensures the eggs are thoroughly integrated without cooking them.
- Assemble and Bake:
- Preheat your oven to 190°C (374°F). Grease a 24 cm springform pan and line it with parchment paper.
- Pour the semolina mixture into the prepared pan. Gently place the cooked cherries over the top, distributing them evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is lightly golden and the cake is set.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack to prevent sweating. Once cool, carefully remove the cake from the pan and peel off the parchment paper.
- For the best flavor, let the cake chill in the refrigerator before serving.
Enjoy! This Semolina Cake with Cherry Compote is not just a dessert but a celebration of simple ingredients coming together to create a feast for the senses. It’s a testament to how a few components can be transformed into a dish that is both satisfying and delightful.
