Blueberry-Semolina Cake -

Blueberry-Semolina Cake

Ingredients

1¼ cups (300 ml) low-fat milk
5 whole cloves
½ cup (125 ml/75 g) durum wheat semolina
2 tbsp (30 ml) butter
3 tbsp (45 ml) sugar
1 tsp (5 ml) vanilla sugar
2 eggs, separated
Zest and juice of 1 lemon
1⅓ cups (325 ml/200 g) blueberries

Details

Serves: 10

Method

Preheat the oven to 325^°F (160^°C). Grease an 8 inch (20 cm) springform pan and sprinkle with flour. Bring the milk and cloves to a boil. Remove from the heat and take out the cloves. Sprinkle in the semolina and simmer on low heat until thick. Leave to cool slightly.

Beat butter, sugar and vanilla sugar until creamy and pale. Beat in the egg yolks, lemon juice and lemon zest. Stir in the lukewarm semolina mixture.

With clean beaters, in a bowl free of grease, beat the egg whites until stiff. Carefully fold the blue­berries and egg whites into the batter. Pour into the prepared pan and bake for 1 hour. Cut into 10 pieces and serve.

TIP:- Wild blueberries taste better and are sweeter than the more common cultured blueberries. If you're using wild blueberries, omit the vanilla sugar.

Per serving:- approx. 106 calories 13 g protein, 4 g fat, 14 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods