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Apple Semolina Cake Overturned

5 from 8 votes
Prep Time 20 mins
Cook Time 1 hr
Rest Time 2 hrs
Total Time 3 hrs 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 384 kcal

Ingredients
 

  • 2 piece Free range eggs
  • 200 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 8 tablespoon Sunflower oil
  • 9 tablespoon Low fat milk
  • 120 g Flour
  • 100 g Soft wheat semolina
  • 1 packet Baking powder
  • 3 piece Apples fresh
  • 4 tablespoon Cherry jelly
  • 1 tablespoon Sugar for the bottom of the springform pan

Instructions
 

  • Halve the apples, remove the core, peel and cut into wedges. Cover a 20 cm springform pan on the bottom with baking paper. Grease the inner edges with a little oil. Spread the extra tablespoon of sugar on top. Then the apple wedges.
  • To start the batter, stir the eggs, sugar and vanilla sugar until creamy. With a food processor or hand mixer. Then add oil, milk, flour, baking powder and semolina. Mix everything together again well. Then pour the batter over the apples.
  • Place the cake in the oven at 150 ° upper and lower. Bake the bottom heat on the middle rack for approx. 50-60 minutes. After 50 min. Stick test. If nothing moist sticks, the cake is baked.
  • Take out of the oven and let cool down for 1 hour. Then carefully remove the ring from the springform pan. Before doing this, I always go along the inside of the edge with a sharp knife. Now place a large plate on top of the cake. Hold everything tight, turn it over and remove the baking paper. Brush the overturned cake with cherry jelly and chill for another 60 minutes. Then everything has become solid.
  • I make the cherry jelly almost every year when our cherries are ripe. I'll enter the recipe for it separately.

Nutrition

Serving: 100gCalories: 384kcalCarbohydrates: 37.7gProtein: 2.6gFat: 24.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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