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| General Category : Cakes |
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| Food Group : Eggs, Grains, Fruits |
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| Preparation Method : Bake |
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| This summer dessert is inspired by firm, syrup-soaked semolina (durum flour) cakes from the Middle East. Use a slightly coarse-ground semolina. You can also use peeled peach or nectarine halves instead of the apricots. Use any leftover syrup as a topping for fruit or ice cream. |
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Ingredients
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3/4 cup (175 mL) granulated sugar |
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1/4 cup (50 mL) liquid honey |
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2 lb (1 kg) fresh apricots, halved and pitted |
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2 tsp (10 mL) lemon juice |
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1/2 tsp (2 mL) rosewater or orange blossom water (optional) |
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Semolina Cake: |
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4 eggs, separated |
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1/4 tsp (1 mL) cream of tartar |
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1/2 cup (125 mL) granulated sugar |
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1 cup (250 mL) semolina |
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2 tbsp (30 mL) all-purpose flour |
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1 tbsp (15 mL) finely grated lemon rind |
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2 tbsp (30 mL) butter, melted and cooled |
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Preparation
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In saucepan, bring 1-1/2 cups (375 mL) water, sugar and honey to boil, stirring until sugar is dissolved. Add apricots; reduce heat and simmer over medium-low heat until soft, 5 to 12 minutes. Using slotted spoon, transfer to bowl. Cool apricots and syrup separately. Stir lemon juice, and rosewater (if using) into syrup. (Make-ahead: Refrigerate separately for up to 2 days.)
Semolina Cake: Line bottom of greased 8-inch (20 cm) pan with parchment or waxed paper; set aside. In large bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; set aside. In second bowl, whisk semolina flour with all-purpose flour; set aside.
In separate large bowl, beat together egg yolks and lemon rind until pale, thickened and mixture falls in ribbons when beaters are lifted, 8 to 10 minutes. Sprinkle semolina flour mixture over top; stir in (mixture will be crumbly). Alternately fold in egg white mixture and butter, making 3 additions of egg white mixture and 2 of butter.
Pour into prepared pan; bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 22 to 24 minutes.
Place hot cake in pan on rack; using skewer, liberally poke holes in top. Pour 1 cup (250 mL) of the apricot syrup over cake; let cool completely. Run knife around edge to remove from pan. (Make ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 1 month.) Cut into wedges. Serve with apricots and extra syrup.
Makes 8 to 10 servings.
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Nutritional information
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Per each of 10 servings: about 302 cal, 7 g pro, 7 g total fat (2 g sat. fat), 56 g carb, 3 g fibre, 82 mg chol, 50 mg sodium. % RDI: 3% calcium, 9% iron, 22% vit A, 12% vit C, 12% folate.
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Source
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Homemakers Magazine: Summer 2005
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