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Plum Semolina Cake

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Plum Semolina Cake

The perfect plum semolina cake recipe with a picture and simple step-by-step instructions.

  • 500 g Cleaned, halved and pitted plums
  • 60 g Margarine
  • 2 Pc. Eggs
  • 90 g Sugar
  • 250 g Natural yoghurt
  • 1 packet Vanilla sugar
  • 1 tsp Grated lemon peel
  • 1 tsp Cinammon
  • 1 pinch Salt
  • 20 ml Rum
  • 200 g Spelled semolina, alternatively normal hard or soft wheat semolina
  • 2 tsp Baking powder
  • 2 tbsp Brown sugar for sprinkling
  1. Quarter the halved plums. Melt the margarine in a small saucepan over low heat. Remove from the stove and let cool down.
  2. Mix eggs, yoghurt, salt, sugar, vanilla sugar, rum, lemon zest, cinnamon on the highest setting with the hand mixer until creamy for a few minutes. Stir in liquid margarine. Mix the semolina and baking powder and stir in briefly.
  3. Fill the dough into a springform pan lined with baking paper (the rim is greased and floured, 26 cm in diameter) and spread the plum quarters onto the dough like a roof tile, pressing lightly into the dough. Sprinkle with brown sugar.
  4. Bake in a preheated oven at 180 degrees top / bottom heat for about 40 – 45 minutes.
  5. If you don’t have fresh plums on hand, you can also use well-drained plums from the jar. The cake can also be prepared with any other fruit.
Dinner
European
plum semolina cake

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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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