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semolina cake made with pear and blueberry with grey background and cooling rack

Spiced pear and blueberry semolina cake

Mandy Mazliah
This spiced pear and blueberry semolina cake is deliciously sweet with a hint of spice and honey and lovely soft bites of pear and blueberries.
4 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cake
Cuisine British
Servings 12
Calories 237 kcal

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
  • 1 tablespoon 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

  1. *To make 2 flax eggs mix 2 tablespoons ground flax seeds (linseeds) with 4 tablespoons cold water and set aside to thicken.
  2. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 237kcalCarbohydrates: 41gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 132mgPotassium: 180mgFiber: 3gSugar: 14gVitamin A: 66IUVitamin C: 5mgCalcium: 73mgIron: 2mg
Keyword semolina cake
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