Saturday, 1 June 2013

Honey and semolina cake

Even though this cake doesn't belong to the prettiest, it is my all time favourite.  The smell of honey when it is baking is just amazing, and the taste so comforting.  It doesn't require long preparation, but should be done in advance, as it takes at least 5 hours, or best overnight for the moisture from the cream  to absorb into the cake, to make it soft and just the right texture.


For the cake:
  • 2 eggs
  • 1 glass of icing sugar
  • 2tbsp honey
  • 50g butter
  • 3tbsp sour cream
  • 600g plain flour
  • 1tsp bicarb. of soda
  • 1tsp vanilla paste or 1 vanilla pod
For the cream:
  • 500ml milk
  • 200g butter
  • 1/2 glass of semolina
  • 2 tbsp honey
  • 1 glass icing sugar
  • 3tsp honey

Beat the eggs with icing sugar.

Melt the butter and honey over low heat and leave to cool a little.

Mix the flour with bicarb of soda, vanilla and sour cream.

Add melted butter.

Mix in the beaten eggs and continue mixing until well combined. You can do it with your fingertips- it will be much easier!

Divide the dough into three equal parts, roll out (to about 5mm thick) into rectangle shape and bake on a lined baking sheet for about 10-15minutes at 180C until golden around the edges and baked through.

Brush each rectangle with one teaspoon of honey and leave to cool completely.

To make the cream boil 500ml of milk in a saucepan, then add semolina and stir.  Cook for about  2 minutes. Add the butter and stir until melted.  Mix in the sugar and honey. Leave to cool slightly.

Spread half of the cream on the first rectangle, cover with the second one, and spread remaining cream on top.  Cover with the third part of the cake and leave overnight.  


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