Semolina Cake with Persimmon and Cranberries Recipe
Tired of waiting for the persimmon to ripen, we still sell "wooden". I know that it is good in baking, I will try to add it to the cake along with the Apple. I liked that it turns out loose, not dense, tender. The recipe was in glasses, I converted to grams, reduced the sugar. Added cranberries and persimmons.
Servings 10
Cook Time 60 minutes
Ingredients
- 150 gram Semolina
- 120 gram Flour wheat / Flour
- 1 piece Chicken egg
- 100 ml Vegetable oil
- 120 gram Sugar
- 1 pinch Salt
- 8 gram Baking powder
- 1 piece Persimmon
- 1 piece Apple
- 1 handful Cranberries fresh
- 250 ml Kefir 2%
- 1 tablespoon Lemon juice
- 3 tablespoons Jam on top
Instructions
- Pour sunflower oil into kefir. Add sugar and vanilla.
- And semolina.
- Stir and leave on the table for 30-60 minutes.
- While making the filling. I chose a green Apple and a semi-hard persimmon. I didn't peel the skin.
- I diced the persimmon, grated the Apple, and sprinkled it with lemon juice.
- So, semolina thickened.
- Beat in an egg.
- Add flour with baking powder and salt.
- Pour the filling into the dough.
- For contrast, I decided to add some cranberries.
- Form "brick" grease with oil and sprinkle with breadcrumbs. It is not necessary to bake in a rectangular shape, this is my decision.
- Fill the dough two-thirds full. I filled a mini mold with leftovers.
- Bake at 180* for 40-45 min. I love the cracks on the cupcakes.
- While it's warm, I smeared it with Apple jam.
- Left in the mold until cool.
- Cut the cooled cake into fairly wide slices, since the pie is not dense, but loose.
- Serve with kefir, milk, and tea.
- Enjoy.