Raspberry Semolina Cake with Cardamom

🧂 Ingredients

• 400 grams fine semolina flour

  approx. 2.5 cup
• 400 grams white sugar

  approx. 2 cups
• 3 eggs
• 600 ml heavy cream

  2.5 cups
• 2.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon salt
• 1 cup raspberries

  fresh or frozen
• 1.5 cups powdered sugar
• 2 tablespoons milk

  or more as needed,
• 1 tablespoon raspberry jam
• 0.25 teaspoon ground cardamom
• 1.5 tablespoons butter

  softened
• 1.5 tablespoons white wheat flour

Instructions

• 1 Preheat oven to 175 C / 350 F.
• 2 Mix wet ingredients: Whisk together the eggs and sugar until pale, then mix in
  the heavy cream.
• 3 Mix in dry ingredients: Add the dry ingredients over the wet - give them a quick
  surface whisk to incorporate then mix the dry into the wet until just
  incorporated.
• 4 Prepare the cake pan: Rub the cake pan all over with butter then sprinkle with
  flour and tap off the excess.
• 5 Pour in the batter: Pour about 85% of the batter into the prepared cake pan.
• 6 Make the pink raspberry swirl: Mix the raspberries into the remaining batter
  until it all turns pink. Pour the pink batter into the cake pan in a swirl.
• 7 Bake: Bake in preheated oven for 50 minutes or until a toothpick inserted in the
  thickest part comes out clean.
• 8 Cool: Allow the cake to fully cool on a wire rack before glazing or cutting.
• 9 Once the cake is cool and ready to glaze, combine all the ingredients for the
  glaze in a bowl. If it's too dry (not pourable) add half a teaspoon of milk at a
  time until it reaches a pourable consistency.
• 10 Pour the glaze over the cake and allow it to set and harden before moving or
  slicing the cake.

Nutrition Info