Walnut and semolina cake with honey and cinnamon

Walnut and semolina cake with honey and cinnamon

By
From
Turquoise
Serves
12
Photographer
Lisa Cohen and William Meppem

This moist, syrup-soaked cake is surprisingly light and springy. The Frangelico adds a lovely depth to the syrup, and the lemon juice cuts the sweetness. Serve with afternoon tea or coffee, or as a dessert with whipped cream.

Ingredients

Quantity Ingredient
150g walnuts
225g unsalted butter
200g thick natural yoghurt
100g caster sugar
100g mild honey
270g fine semolina
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder

Frangelico syrup

Quantity Ingredient
50ml mild honey
150g caster sugar
160ml water
1 lemon, juiced
3 cardamom pods, lightly pounded
1 stick cinnamon
50ml frangelico

Method

  1. Preheat the oven to 170ºC. Grease and line a 22 cm springform cake tin.
  2. Chop the walnuts roughly by hand. Melt the butter in a heavy-based frying pan, then add the walnuts and fry for a few minutes to allow some of their oil to flavour the butter. Remove the pan from the heat.
  3. In a large bowl, whisk the yoghurt, sugar and honey. Add the walnut mixture and whisk to combine, then whisk in the semolina, cinnamon and baking powder. Pour the mixture into the prepared tin and bake for 20 minutes.
  4. While the cake is baking, make the syrup. Combine all the ingredients except the Frangelico in a heavy-based saucepan and bring to the boil. Lower the heat and simmer for 5 minutes, then remove the pan from the heat and strain.
  5. When the 20 minutes’ baking time is up, remove the cake from the oven. Add the Frangelico to the syrup and ladle it over the cake. It seems like a lot of syrup, but the semolina cake will drink it up! Return the cake to the oven and bake for a further 8 minutes. Remove from the oven and leave to cool in the tin. When cold, cut the cake into squares and serve.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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