Gooseberry and Semolina Cake

    1 hour 5 minutes

    This is a delightful cake that uses gooseberries and semolina to create a wonderful afternoon tea or picnic dessert.

    4 people made this

    Serves: 6 

    • 400ml milk
    • 50g butter
    • 1 pinch salt, to taste
    • 160g soft wheat semolina
    • 3 eggs
    • 100g sugar
    • 160g gooseberries

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Drain the gooseberries but retain the juice. Gently stir in the drained gooseberries. Pour into the baking tray and smooth over.
    2. Bake in the preheated oven for 50-60 minutes until the top is slightly browned.
    3. Serve with the retained juice drizzled over.
    4. Preheat the oven to 180 degrees C. Grease a small baking tin.
    5. Boil the milk with butter and salt. Stir in the semolina, whisking all the time until there is no more semolina on the bottom of the saucepan. Remove from the heat.
    6. Separate the eggs. Whisk the egg yolks with the sugar in a large bowl with an electric mixer until foamy. Gradually add the semolina and beat gently.
    7. Whisk the egg whites until stiff then fold into the mixture.

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