Blueberry orange and rosemary semolina cake

I dare to admit that I always craved for cakes. Some people like chocolate, and some like pudding. Whatever your indulgence is, it’s not a sin. Everyone of us do have a need for some thing in life be it items, belongings, or food. Definitely desserts for me. My eyes will open so wide can’t shut my mouth when I walk pass cake shops or browsing on google.

I got to eat to live but have to watch my diet. Some of my friends enjoyed having a big houses, cars and luxury life. I prefer plain, simple, easy, quite life that is stress free. Surely you all agreed with me for there will never be stress free life nor easy life – bed of roses. Like my father always says money don’t come from tree.

You got to work hard to get your reward. Well, in term of food; a cook or baker also needed to work hard to get food on the table. Since my last mandarin semolina cake from Lisa Ho. which for sure did satisfy me but for long.

I have always been adventurous in food area. So, I have come up with my own creation using sour cream, canned orange segments and bottle of orange juices, blueberries, ginger powder, rosemary infused butter, and of course fine semolina. The main important ingredient to call it semolina cake. Then I spread apricot jam over the top for a change of using marmalade jam.

My cake is rich, decadent, moistened and colourful. I am pleased it turn out well, and had indeed satisfied my craving and stomach. Let’s bake!!!!


Ingredients

2 eggs
1/2 c granulated sugar
1 c fine semolina
1/8 c plain flour
40 g melted rosemary infused butter
40 ml orange juice
175 g blueberries
310 g canned orange segments
200 g sour cream
2 Tsp ginger powder
1 Tsp baking powder


Method

Preheat oven 170 degrees C. Greased 23 cm spring form pan. Beat eggs and sugar together until sugar dissolved. Add semolina, sour cream, butter, juice, and ginger powder; continue beating until batter is smooth.

Fold in flour and baking powder until combined. Now add in orange segments, mix again. Spoon onto pan. Smooth top and gently press in blueberries all around it. Bake for 35 minutes until golden brown; skewer out clean. Remove from oven, let cool completely before removing from pan onto plate.


Once it has cool completely, spread apricot jam over the top. Serve it with more blueberries on the side and a cup of chai tea.

Note: Oven temperature may vary. You might need less or more time. You can add any seasonal fruits of your choice. You can omit the jam. You can sprinkle with icing sugar or any decorations you like.

#helenscchinrecipes
#awesomedessertandentrees
#foodiesplus

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