Yogurt Semolina Cake with Apricot Compote
A fresh yogurt semolina cake topped with a sweet apricot compote. Try this and other recipes from Spoonsparrow!
Ingredients
- 225 g semolina
- 125 g sugar
- 1 tsp Baking Soda
- 250 g yogurt
- 4 tbsp heavy cream
- 2 Eggs
- 1 untreated lemon (juice and zest)
- 75 g butter
- 400 g apricots
- 100 ml dry white wine
- 50 g sugar
- 40 ml apricot liqueur
- butter (for the pan)
- Cinnamon
- powdered sugar
Instructions
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1.
Preheat oven to 180°C with fan and top heating. Butter a baking tray.
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2.
Combine semolina, sugar, baking soda, yogurt, cream, eggs, lemon juice and zest in a bowl. Add melted butter and mix well. Spread batter onto the tray, smooth the surface, and bake for 40-50 minutes until golden brown.
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3.
Meanwhile, wash, halve, pit and slice apricots for the sauce. Boil white wine with about 100 ml water, sugar, and liqueur. Stir in apricots and simmer for about 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
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4.
Remove cake from oven, allow to rest briefly, then cut into squares. Serve warm dusted with powdered sugar and cinnamon, topped with the apricot sauce.
