Apple and semolina cake (vegan)
Delicious Apple and Semolina Cake – Lenten Recipe
Who doesn’t love a simple yet flavorful dessert? The apple and semolina cake is a perfect choice for those observing a Lenten diet or simply wanting to indulge in a healthy sweet treat. This cake is not only easy to prepare but also an explosion of flavors, thanks to the fresh apples and aromatic spices. Moreover, it does not require a complicated base, making it an ideal recipe for anyone, regardless of their kitchen experience.
Recipe History
The apple and semolina cake has deep roots in culinary tradition, often associated with family meals and celebrations. Apples, a fundamental ingredient in many desserts, have been cultivated for centuries and are valued not only for their taste but also for their nutritional benefits. Combined with semolina, this cake becomes a nutritious choice, having a pleasant texture and an unmistakable flavor.
Preparation Time
- Preparation time: 20 minutes
- Baking time: 40-45 minutes
- Total time: 1 hour and 5 minutes
- Number of servings: 12
Ingredients
- 1.5 kg of apples (about 4-5 large, preferably sweet-tart apples)
- 250 g of margarine (or butter, if not a Lenten recipe)
- 1 cup of semolina (about 150 g)
- 1 cup of flour (about 130 g)
- 1 cup of sugar (about 200 g)
- 1 packet of baking powder (about 10 g)
- Rum essence (optional, but recommended for flavor)
- 100 g of nuts (or walnuts, for added texture)
- Cinnamon (to taste)
Step by Step – Preparation Guide
1. Preparing the Apples: Start by washing the apples well. Peel them and grate them on a large grater. Make sure to generously sprinkle cinnamon over the grated apples. This spice not only adds flavor but also helps improve digestion.
2. Mixing Dry Ingredients: In a large bowl, combine the semolina, flour, sugar, and baking powder. Mix the dry ingredients well to ensure the baking powder is evenly distributed. This mixture will form the base of your cake.
3. Preparing the Baking Dish: Choose a medium-sized baking dish (preferably 30x20 cm). Grease the dish well with a third of the margarine. If you prefer a lighter texture and don’t want the cake to stick, you can use margarine cubes, but remember that if the apples do not release enough juice, you may end up with a thicker crust.
4. Assembling the Cake:
- Pour half of the semolina, flour, and sugar mixture into the dish.
- Add half of the cinnamon apples, including the juice they released.
- Continue with the rest of the semolina mixture.
- Add another third of the cubed margarine.
- Then, add the remaining apples and the leftover margarine cubes.
- Finally, sprinkle the ground nuts on top for a crunchy texture and delicious taste.
5. Baking: Preheat the oven to 180°C (medium heat) and bake the cake for 40-45 minutes or until golden brown and a knife inserted in the center comes out clean.
6. Cooling and Serving: Once baked, let the cake cool in the dish for about 30 minutes. Then, you can cut it into squares or triangles, as preferred.
Practical Tips
- Apples: Choose sweet-tart apples for a balanced flavor. Granny Smith apples are excellent for this recipe.
- Texture: If you want a moister cake, you can add a ripe banana to the apple mixture.
- Butter Variation: If you're not strictly observing Lent, replace the margarine with butter for a richer flavor.
- Spices: In addition to cinnamon, you can also use nutmeg or vanilla to add another layer of flavor.
Nutritional Benefits
This apple and semolina cake is an excellent source of fiber, especially due to the apples. Apples are rich in antioxidants and can contribute to heart health. Additionally, semolina is a source of complex carbohydrates, providing the necessary energy for an active day.
Frequently Asked Questions
1. Can I use other fruits?
Yes! You can experiment with pears, peaches, or even berries to diversify the cake's flavor.
2. How can I store the cake?
Keep the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
3. Is it vegan?
Yes, if you use margarine and do not add animal-derived ingredients, this is a vegan cake.
Serving and Pairing
This cake pairs wonderfully with a scoop of vanilla ice cream or a caramel sauce for a decadent dessert. It can also be served with a cup of tea or coffee, making it perfect for a relaxing afternoon with friends.
In conclusion, the apple and semolina cake is not just a simple recipe but also an opportunity to create pleasant memories with loved ones. Prepare it with love and enjoy every bite!
We grate the apples on a large grater and sprinkle plenty of cinnamon. (We do not sauté the apples over fire) We make a mixture of 1 cup of semolina, 1 cup of flour, 1 cup of sugar, and a packet of baking powder. We divide the amount of apples in half, the semolina mixture is also divided in half, and the margarine is divided into three parts. With one-third of the margarine, we grease the baking dish (I used cubes for the first dish, as in Laura's recipe, but if the apples do not release enough juice, you risk getting a thick crust at the bottom of the dish, making the cake harder to cut). We pour half of the semolina mixture with sugar and flour into the dish, then scatter half of the apples with cinnamon (including the juice released from the apples), then the rest of the semolina mixture, again 1/3 of the cubed margarine, the other half of the apples, and the remaining cubes of margarine. We sprinkle crushed nuts on top. We bake at a moderate temperature for about 40-45 minutes. Let it cool and cut according to preference. Source
Although the cake does not have a mixed or kneaded base, it will bind very well during baking, resulting in a layered apple cake, just like when using a dough. Margarine can successfully be replaced with butter, but it will no longer be a fasting cake.
Ingredients: 1.5 kg of apples, 250 g of margarine, 1 cup of semolina, 1 cup of flour, 1 cup of sugar, 1 packet of baking powder, rum essence, ground walnuts, cinnamon
