Wednesday, May 5, 2010

Semolina Slice

A couple of years ago I stayed at an art farm just out of Nimbin in NSW called Eternity Springs with my aunt and uncle to do a weekend course in Hebel carving. This was a cake dished up by our hostess Amanda who was kind enough to share the recipe with me.  This cake is heaven. 

If you're looking for an Eco-friendly blissful place to stay in the Northern River's area, I can't recommend Amanda's place enough.

Ingredients Slice:
125g Butter
1 1/2 cups Semolina
3/4 cup apple puree
3/4 cup Raw Sugar
1/2 cup Coconut
1/2 cup Yoghurt
1 tsp Baking Powder
1 tsp Vanilla

Ingredients syrup:
1 1/2 cups raw sugar
1/2 cups water + juice of one lemon

Make Syrup First:
In saucepan, place sugar, lemon and water and bring to boil. Turn it down and let it simmer until it becomes a syrup. Set aside.

In a large bowl beat yoghurt and sugar together.
Melt butter and stir in Semolina. -add to the bowl containing beaten yoghurt and sugar.
Add apple, coconut, baking powder and vanilla. Beat well.

Bake in a shallow paper lined dish for 30 minutes at 180 degrees.
Pour on syrup and bake for a further 5 minutes.

Cool before cutting, sprinkle with extra coconut.

Best served with a cup of loose leaf Earl Grey. -enjoy!

A note on this recipe. (from experience)
You might think you can avoid lining the tin with paper - you can't don't try. yukky sticky mess.
You might think you can cut it before its cooled  - you can't don't try. yukky sticky mess.

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