Blueberries cornmeal semolina cake

Thanksgiving is an American holiday celebration. Halloween is kids dress up in scary costume and collecting chocolate. Thanksgiving means grateful and in America it’s revolves around turkey and vegetables with gravy.

For my family, turkey, vegetables, salad, dessert and drinks are celebrated around Xmas which it’s a celebration of thanksgiving that we have everything for our daily need and celebrating the birth of Jesus Christ, observed primarily on 25 th December as a religious and cultural celebration around the world – exchanging pressies and sharing food and drinks; family and friends get together.

I suppose every country have their own holiday celebration. Though today I have created a dessert that revolve around the theme of Thanksgiving. I am grateful for God’s promised provision, grace and peace for my daily sufficient with cooking and baking skill.

Since my last recreated Mandarin semolina cake from Lisa Ho. I have taken it to the next level. This cake I added eggs, cornmeal, blueberries, cardamon, cinnamon, orange blossom water, and use salted butter. In addition, I spread strawberry jam on top.

It’s turned out delicious, moist, and fluffy. The cake has sweetness, spices and slightly sour taste to balance the flavour with each bite. Let’s bake!!!!


250 g salted butter, melted
180 g castor sugar, extra 20 g for adding to butter
200 g semolina
125 g cornmeal
4 large eggs
1/2 lemon zest
2 Tbs orange blossom water
1 Tsp baking powder
1 Tsp cardamom powder
1/2 Tsp cinnamon powder


Preheat oven 160 degrees C. Grease and line bottom of an 8″ square spring form tin. In a big bowl mix well cornmeal, semolina, 180 g castor sugar baking powder, cardamom, cinnamon and zest. Set aside.

In mixing bowl beat butter with 20 g castor sugar until pale and light about 2 minutes. Next add one egg and beat well. Then add 1 ladle spoon of dry mix ingredient in as its start to curdle and beat well. Followed by the second egg beating well and add another ladle of dry ingredients. Beat well again.

Now add in the third egg, beat well and then another ladle of dry ingredients. Beating well to combined. Next the last egg, beating well. Pour the remaining dry ingredients, blueberries and orange blossom water. Mixing with a big ladle spoon well to incorporate the batter. Check the consistency of batter. (See Note)

Spoon batter into prepared tin. Gives a couple of gentle knocks on bench top. Smooth the top and bake for 1 hour. Once skewer comes out clean. Switch off oven, door close and leave cake in for 35 minutes.

Remove and stand in tin for 15 minutes before turning over to placemat of an airtight container to cool further about 1 hour. Then spread strawberry jam on top. Serve with brewed coffee or chai latte tea.

Note: oven temperature may vary. You might need less or more. Check batter consistency. If too dry add water. I added 6 Tbs water as it’s a bit dry. If consistency is right omit water.

You may omit cinnamon powder or use almond meal instead of cornmeal. You may use vanilla essence instead of orange blossom water. You may omit strawberry jam. You can add butter frosting or use any decorations such as nuts or chocolate frosting.