in Recipes

Semolina hazelnut cake

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Ingredients for 18 servings:

  • 75 g butter or margarine
  • 100 g sugar
  • 1 pinch of salt
  • 2 eggs
  • 75 g semolina
  • 125 g hazelnuts, ground
  • 1 tsp baking powder
  • ½ jar cherry(s) (morello cherries), (360ml)
  • 2 tbsp hazelnuts in flakes
  • 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the fat, sugar, and salt until fluffy. Beat in the eggs one at a time. Mix the semolina, ground hazelnuts, and baking powder and stir into the batter. Drain the morello cherries well and stir into the batter. Pour the batter into a greased, breadcrumb-coated venison loin dish (approx. 1 liter capacity; alternatively, use a loaf dish). Bake in a preheated oven (electric oven: 200°C / fan: 180°C / gas mark 3) for about 35 minutes. Brown the hazelnut flakes in a dry pan. Let the cake cool. Sprinkle the cake with hazelnuts and powdered sugar.

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Written by John Myers

Professional Chef with 29 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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