Blueberry and Redcurrant Cake

    1 hour 15 minutes

    This is a beautiful cake to look at and to eat. I like to serve it on a berry coulis with whipped cream for dessert.

    3 people made this

    Serves: 12 

    • 2 cups (500ml) milk
    • 125g semolina
    • 60g soft butter
    • 2/3 cup (155g) sugar
    • 1 teaspoon vanilla essence
    • 3 eggs, separated
    • 1 teaspoon grated lemon zest
    • 75g unpeeled almond meal
    • 400g redcurrants (fresh or frozen)
    • 250g blueberries (fresh or frozen)
    • 2 tablespoons sugar

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C. Grease a 25cm springform tin and sprinkle with semolina.
    2. Bring the milk to the boil and remove from the heat. Sprinkle the semolina in and stir well; set aside to swell.
    3. Stir the butter, sugar and vanilla until creamy. Mix the egg yolk, lemon zest and almonds into the mixture. Mix in the warm semolina. Fold the redcurrants and blueberries carefully into the mixture.
    4. Whisk the egg whites until stiff and fold into the mixture.
    5. Pour the batter into the prepared tin and smooth out. Bake for 50 minutes until golden-brown and the cake starts to come away from the edge of the tin. Insert a skewer in the centre if it comes out clean it is cooked.
    6. Spread 2 tablespoons of sugar over the cake and caramelise under the grill. Take care not to leave it for too long as the sugar burns easily.
    7. Leave the cake to cool completely in the tin then remove the rim carefully. Store in the fridge.

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    I made this with frozen redcurrants. The mix was sloppy and even after nearly double the baking time it was a slushy mess and went in the bin.  -  12 Nov 2015  (Review from Allrecipes UK & Ireland)