Semolina cake with apricots

Semolina cake with apricots – a sweet delight that combines the fluffy texture of semolina with the fresh aroma of apricots. This recipe is perfect for a lazy summer afternoon or to impress guests at a special occasion. I invite you to discover each step of preparing this cake, which will surely become one of your favorites.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Number of servings: 8

Necessary ingredients:
- 600 g apricots, pitted
- 150 ml water
- 125 g sugar
- 125 g semolina
- 800 ml milk
- 2 tablespoons vanilla sugar
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
- 1 tablespoon butter or margarine
- 1 egg
- 50 g walnuts, toasted and chopped
- Apricot/peach jam and chocolate sauce, for serving

Short history: The origins of semolina cakes can be found in the culinary traditions of many cultures, often prepared as simple yet delicious desserts. This specific recipe has evolved over time, adding a touch of fresh fruits and flavors that make the taste buds smile. Apricots are sweet and juicy fruits, and their combination with creamy semolina makes this cake a true indulgence.

Step by step – Preparing the semolina cake with apricots:

1. Boil the milk: In a medium saucepan, add 800 ml of milk, 2 tablespoons of vanilla sugar, and 1 teaspoon of ground cinnamon. Place the saucepan over medium heat and let the milk reach boiling point, stirring occasionally to prevent burning.

2. Add the semolina: Once the milk starts boiling, sprinkle 125 g of semolina in a rain, continuously stirring with a whisk to avoid lumps. Continue cooking the mixture for 5-6 minutes until the semolina thickens and becomes creamy.

3. Incorporate the butter: Turn off the heat and add 1 tablespoon of butter or margarine, stirring well to melt and incorporate it into the mixture. Let the mixture cool completely.

4. Beat the egg: In a separate bowl, beat one egg and add it to the cooled semolina mixture. Stir well to achieve a uniform texture.

5. Prepare the apricots: In a separate saucepan, add 600 g of pitted apricots, 150 ml of water, and 125 g of sugar. Boil over medium heat for about 10 minutes until the apricots become tender. After boiling, drain them in a colander.

6. Assemble the cake: Grease a heat-resistant dish with butter or margarine. Place a layer of semolina mixture at the bottom of the dish, followed by a layer of cooked apricots. Sprinkle 50 g of toasted and chopped walnuts on top. Repeat this process, alternating layers of semolina and apricots until you finish the ingredients. Finish with a layer of semolina.

7. Bake the cake: Place the dish in the preheated oven at 180°C and bake for 25 minutes, or until the cake is golden and firm to the touch.

8. Finalize the preparation: Once the cake is baked, remove it from the oven and let it cool completely. Afterwards, spread the top with apricot or peach jam for added sweetness and shine.

9. Cooling: Once the cake has cooled, refrigerate it to chill well, preferably for a few hours or overnight. This step is essential for allowing the flavors to blend perfectly.

10. Serving: Slice the cake and serve it with chocolate sauce and, if desired, a spoonful of apricot jam alongside. This will add a touch of elegance and a delicious contrast between sweet and bitter.

Practical tips:
- Make sure the semolina is of good quality, as this influences the final texture of the cake.
- If you want to add a touch of originality, try adding some dark chocolate pieces among the apricot layers.
- This cake pairs perfectly with a scoop of vanilla ice cream or a fragrant coffee, turning it into an elegant dessert for a special dinner.

Frequently asked questions:
- Can I use other fruits instead of apricots?
Yes, you can replace apricots with peaches, plums, or even grated apples, depending on your preferences.

- How can I store the cake?
The semolina cake with apricots keeps well in the refrigerator for up to 3-4 days, covered with plastic wrap to prevent drying out.

- Is this cake suitable for vegans?
Yes, you can replace the egg with a well-mashed banana or a mixture of flaxseeds and water. Also, use vegan margarine instead of butter.

This simple and delicious semolina cake with apricots is not only a wonderful way to use seasonal fruits, but also an opportunity to bring a touch of joy into your life and the lives of your loved ones. Enjoy every bite and let yourself be carried away by the warm flavors of this dessert. Bon appétit!

 Ingredients: 600 g apricots, pitted and boiled in 150 ml of water with 125 g of sugar, then drained in a colander. 125 g semolina. 800 ml milk. 2 tablespoons vanilla sugar. 1 teaspoon vanilla essence. 1 teaspoon ground cinnamon. 1 tablespoon butter or Rama margarine. 1 egg. 50 g walnuts, roasted and crushed. Apricot/peach jam and chocolate sauce for serving.