Semolina Christmas cake

Since I tried using Sunbeam Christmas fruits cake recipe. I decided to create another by using semolina and double cream. I have also used my stale bread and my apples that are soften slightly bruise as I don’t want to waste them.

Here’s another cake you can bake for Christmas dessert. It’s similar to Christmas fruits cake, however I use craisins, dates, blueberries, apricot, apples, semolina flour and using icing sugar as decoration representing snow White Christmas. A little different to call it my own creation.

I use Bain-Marie method: water bath like my Baklava cheesecake with white and dark chocolates heart shapes. My Semolina cake is moist, soft, fruity and spices flavourful, delicious to enjoy it. There was no leftover. Let’s bake!!!

This recipe uses 23 cm springform pan.


4 slices stale wholemeal bread, toasted, cut into bite size
3 eggs
2 small apples, core and wedges
300 ml double cream
60 ml bottle orange juice
200 g blueberries, plus 30 g extra
150 g semolina flour
150 g light brown sugar, plus 10 g
180 g craisins
12 dried dates
6 dried apricots
1 1/2 Tsp vanilla essence
1 Tsp lemon zest
1 Tsp ginger powder
1 Tsp bicarb soda
1/2 Tsp nutmeg powder
1/2 Tsp cumin seeds
1/2 Tsp cardamom
1/2 Tsp cinnamon
butter for greasing pan
icing sugar, decoration


Preheat oven 160 degrees C. Wrap pan with 4 long sheets of foils all around and secured it to prevent water going in. Greased with melted butter and sprinkle 10 g brown sugar on top of butter. Followed by 30 g blueberries.

Cut dates and apricots into bite size. Put apricots, craisins, dates, 200 g blueberries in a small pot with enough water on medium heat. Cook about 3-5 minutes or until apricots, blueberries, craisins and dates are tender. Add bicarb and stir, then set aside to cool.

In a food processor add apples, toasted bread, semolina, brown sugar, lemon zest, eggs, double cream, orange juice, vanilla, ginger powder, nutmeg powder, cumin seeds, cinnamon powder, cardamom powder and salt. Blend until become smooth batter.

Add the fruits that had cool down to the batter and mix well to combined. Spoon batter onto blueberries. Smooth the top. place foiled pan in another pan filled with water halfway. Bake for 60 minutes or until skewer come out clean.

Remove hot water from the pan carefully. Then remove both pans from oven to double plate mats. Carefully lift the cake pan onto another plate mat leave to cool about 15 minutes. Then use a palate knife insert into the rim inside cake to loosen a bit before turning over onto the cake tray with container.

When cake had cooled down sprinkle icing sugar on top. Serve with a cup of coffee or tea of your choice. Enjoy Christmas with a twist.

Note: You can add any nuts of your choices as well as any fruits such as raisins and sultanas. You can use milk instead of double cream. You can omit bicarb. Just soak your fruits in boiling water until soft.