There’s nothing worse than wanting cake but having no flour! On this occasion we did however have some semolina in the cupboard and decided to use it as a substitute. The result was great! The semolina gave the cake a slightly grainy texture, but this was in no way a bad thing. The fruit melded with the base to create quite a moist, but not overly sweet, dessert. I’ll be using semolina again in this way! The recipe follows…
1 cup semolina
3 tablespoons oil
3 tablespoons sugar
1 teaspoon baking powder
1 to 2 teaspoons of vanilla essence
enough milk to make a batter of pouring consistency
440g tin fruit salad
juice of 1 lemon
1/2 cup icing sugar
- Preheat your oven to 180C. Grease a 26cm (or thereabouts) round cake tin.
- Drain most of the syrup from the tinned fruit. Tip the fruit in to the cake tin and spread evenly across the base.
- In a bowl, mix the batter ingredients together well.
- Pour the batter over the fruit and, using a spatula or spoon, spread it evenly so it covers the fruit.
- Put in the oven and bake for approx 20-30mins or until batter has risen and just golden.
- When ready, remove from oven and allow to cool for at least 10-15 minutes.
- When ready to remove from tin, run a knife around the edge of the tin. Put a large plate over the top of the cake tin. Put one hand on the base of the plate, and the other on the base of the tin, and flip. Put the plate on to the bench and softly jiggle and lift the tin until the cake comes away.
- To serve, I mixed together some icing sugar, lemon juice and water, and lightly drizzled it over the fruit. I then garnished it with lemon slices.
Great with a glass of cold milk!