John Myers
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Baking: Mini Semolina and Coconut Cakes with Cranberries
The perfect baking: mini semolina and coconut cakes with cranberries recipe with a picture and simple step-by-step instructions.
* for the dough
- 75 g Flour
- 50 g Semolina
- 25 g Desiccated coconut
- 75 g Yogurt
- 75 ml Sunflower oil
- 25 g Sugar
- 1 tsp Vanilla sugar
- 1 tsp Baking powder
- 1 pinch Salt
- 1 Egg
- 50 g Dried cranberries
* for the syrup
- 125 ml Water
- 75 g Sugar
- 0,25 tsp Lemon juice
- 0,5 tsp Rose syrup
- For the dough, mix all the ingredients except for the cranberries into a dough; finally stir in these too.
- Line a mini baking sheet with baking paper and spread the batter on top, making sure that the cranberries are covered with a little batter.
- Bake in an oven preheated to 175 ° C for about 20-25 minutes.
- Meanwhile, prepare the syrup. To do this, put water and sugar in a saucepan and bring to the boil. Add lemon juice and rose syrup, turn off the stove but leave the saucepan on it, continue to cook until it stops on its own.
- Let the baked cake cool down a bit and then pour the syrup on top.
- When the cake has cooled down and the syrup has been absorbed, the cake can be cut.
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