Orange-Maracujá Cake

Ingredients

• 200 ml Milk (3.5% fat)
• 150 ml orange juice
• 150 ml maracujá juice
• 1 pinch salt
• 1 piece lemon zest
• 135 g spelt semolina
• 100 g butter
• 2 Eggs
• 1 tsp vanilla powder
• 40 g whole wheat sugar

Instructions

1. 1.

   Bring the milk with the juices, salt and lemon zest to a boil in a pot. Stir in the semolina and let it thicken. Remove from heat and cool slightly. Grease four oven-safe molds (3 cm high and 10 cm diameter) with 15 g butter.

2. 2.

   Separate the eggs. Beat the egg whites with vanilla powder until stiff peaks form. Whisk the remaining butter with 1 tbsp whole wheat sugar until frothy. Gradually fold in the yolks and the rest of the sugar until a smooth foam forms. Fold in the semolina mixture, then fold in the beaten whites. Pour the batter into the prepared molds and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes. Serve warm or cold dusted with powdered sugar if desired.