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. Every one 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 have always been adventurous in food area. So, I have come up with my own creation using sour cream, orange segments and orange juices, blueberries, rosemary infused butter, and of course fine semolina. 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!!!!
1/2 c granulated sugar
1 c fine semolina
1/8 c plain flour
40 g melted rosemary infused butter
40 ml orange juice (bottle, bought)
175 g blueberries
310 g orange segments
200 g sour cream
1 Tsp baking powder
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 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 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.
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