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
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. Pour sunflower oil into kefir. Add sugar and vanilla.
  2. And semolina.
  3. Stir and leave on the table for 30-60 minutes.
  4. While making the filling. I chose a green Apple and a semi-hard persimmon. I didn’t peel the skin.
  5. I diced the persimmon, grated the Apple, and sprinkled it with lemon juice.
  6. So, semolina thickened.
  7. Beat in an egg.
  8. Add flour with baking powder and salt.
  9. Pour the filling into the dough.
  10. For contrast, I decided to add some cranberries.
  11. Form “brick” grease with oil and sprinkle with breadcrumbs. It is not necessary to bake in a rectangular shape, this is my decision.
  12. Fill the dough two-thirds full. I filled a mini mold with leftovers.
  13. Bake at 180* for 40-45 min. I love the cracks on the cupcakes.
  14. While it’s warm, I smeared it with Apple jam.
  15. Left in the mold until cool.
  16. Cut the cooled cake into fairly wide slices, since the pie is not dense, but loose.
  17. Serve with kefir, milk, and tea.
  18. Enjoy.
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