This spiced pear and blueberry semolina cake is deliciously sweet with a hint of spice and lovely soft bites of pear and blueberries. Dairy free and with vegan option included.
The first time I made this cake it was a bit of an experiment. I was in need of a bake and cobbled this semolina cake together from ingredients that I happened to have in the cupboard. These included a packet of semolina that was almost out of date and some very hard pears from a friend's tree.
I was so pleased with the result. I've now updated this recipe to include a vegan version and to adjust the flavours a little after some reader feedback. It's now a real favourite with the Sneaky Veg kids.
Free from dairy
This recipe is free from refined sugar and is also dairy free. I have included an egg free version, which is what I now make as I'm vegan now.
Unfortunately, it's not gluten free as semolina is made from wheat.
WHAT IS SEMOLINA?
Semolina is a flour made from durum wheat. It's light yellow in colour and can be used to make pasta and gnocchi as well as in baking.
To me it brings back memories of eating semolina pudding as a child. The milk based pudding was usually served with a spoonful of jam stirred through it.
Check out this post by The Baking Explorer if you're looking for ways to use semolina.
BAKING WITH SEMOLINA
Before making this cake for the first time I hadn't baked with semolina before.
It's really useful to have a semolina cake recipe up your sleeve for those occasions when it's difficult to get hold of regular flour.
MORE RECIPES YOU MIGHT LIKE
Pin pear and blueberry semolina cake for later
How to make this spiced semolina cake recipe
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Spiced pear and blueberry semolina cake
Ingredients
For the spiced pears
- 4 pears
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 1 teaspoon ground ginger
For the semolina cake
- 2 large eggs beaten, or use flax eggs if vegan*
- 350 g semolina
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 150 ml maple syrup, agave syrup or honey
- 2 lemon juice or white wine viengar
- 60 ml sunflower oil
- 100 g blueberries fresh or frozen
Instructions
To make the spiced pears
- Peel your four pears, remove the core and chop into small pieces.
- Place in a saucepan, add a dash of cold water add a cinnamon stick, a star anise, 4 cloves and 1 teaspoon ground ginger.
- Heat gently for around 15 minutes until soft and most of the water has evaporated. Remove the whole spices, mash gently and set aside.
To make the cake
- Preheat the oven to 180°C(fan)/200°C/gas mark 6. Grease and base line a 20cm square cake tin.
- If using flax eggs prepare these now by mixing 2 tablespoons of ground flax seeds with 4 tablespoons cold water. Stir and set aside.
- Put 350g semolina into a large mixing bowl with 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda.
- Add 150ml maple syrup, or other sweetener, 1 tablespoon lemon juice, 60ml sunflower oil and the eggs or flax eggs.
- Stir well then gently fold in the cooked spiced pears and 100g blueberries.
- Pour into the prepared cake tin and bake in the centre of the oven for 25 minutes until golden brown and firm to touch.
- Allow to cool for ten minutes in the tin then turn out carefully onto a wire rack. Delicious warm or cold.
Notes
- *To make 2 flax eggs mix 2 tablespoons ground flax seeds (linseeds) with 4 tablespoons cold water and set aside to thicken.
- Nutritional information is approximate and is intended as a guide.
Nutrition
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
Jenna
I loved the idea, but the mix of lemon and spices is a bit weird, and the amount of liquid is not specified in the recipe. So the result was bitter, but, luckily, the texture turned out fine with the amount of liquid qhich I had judged was necessary...
Mandy Mazliah
Hi Jenna, Can you let me know which quantity is missing - I've had a look and the quantities all seem to be there?
Kat (The Baking Explorer)
This sounds delicious and a great use for semolina too!
Mandy Mazliah
Thanks Kat!
Kirsty Hijacked By Twins
That looks and sound so delicious. I haven't used semolina much in cakes so I must give it a go x #GBBOBloggers2015
Mandy Mazliah
Thanks Kirsty. I hadn't baked with it before either but it was definitely a hit!
Lucy @ BakingQueen74
Mmm, what delicious flavours! I would certainly love this
Mandy Mazliah
Thanks Lucy, the spiced pears were my favourite part x
Angela / Only Crumbs Remain
Ooh this sounds full of flavour Mandy especially with the use of the spices. MmmAngela x
Mandy Mazliah
Thanks Angela, the spiced pears were certainly good enough to eat on their own!
Rebecca Beesley
that sounds an unusual but very lovely cake. very seasonal too using those pears from the tree. #gbbobloggers2015 x
Mandy Mazliah
Thanks Rebecca - the spiced pears were my favourite thing about the cake.
Jenny Paulin
oooh i have never used semolina on a cake before, but would imagine it would be similar to using polenta (which I have also not cooked with yet). yummy thank you for linking up x
Mandy Mazliah
Thanks Jenny. I often make corn bread with polenta, which is delicious. Haven't used it in a cake though x
Cathy Glynn
I think it sounds lovely but pears are one of my favourites x
Mandy Mazliah
The pears in this are so good - they'd be lovely even without the cake.
Louise
oooo I have never had semolina in a cake - reminds me of puddings as a child
Mandy Mazliah
I bought the packet ages ago with the intention of making semolina pudding for the kids but never got around to it!
Emma
What a lovely combination of flavours.. Do come and add it to the #freefromfridays linky http://www.freefromfarmhouse.co.uk/recipes/free-from-fridays/free-fridays-4th-september-2015/
Mandy Mazliah
Oh thanks. Will definitely do so later on!