Greek · Dessert
Chocolate Semolina Cake
A dense, lightly gritty Greek sponge built on semolina and cocoa, finished with a trickle of honey over the top instead of frosting. The semolina gives it a rustic, slightly coarse crumb that soaks up the honey beautifully, while the walnuts add a rustic crunch reminiscent of Greek karidopita.
$1
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
353Calories
8.7gProtein
17.4gFat
44.3gCarbs
21.4gSugar
3.5gFiber
284mgSodium
121mgChol
8.3gSat Fat
216mgPotassium
55mgCalcium
2mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and butter a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
Sift the semolina, flour, cocoa powder and baking powder together into a bowl and stir in the chopped walnuts.
3
In a separate bowl, beat the egg with the sugar until pale and slightly thickened, about 2 minutes by hand.
4
Whisk the melted butter, whole milk and vanilla extract into the egg mixture until smooth.
5
Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 28-32 minutes until a skewer inserted in the centre comes out clean and the top springs back when pressed.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Once cooled, drizzle the honey evenly over the top of the cake before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g fine semolina
- 0.5 oz15g all purpose flour
- 0.4 oz12g sifted cocoa powder
- 0.1 oz3g baking powder
- 11 egg, beaten (50g)
- 1.1 oz32g sugar white
- 0.9 oz25g melted butter
- 1.1 oz30g whole milk
- 0.1 oz3g vanilla extract
- 0.4 oz10g chopped walnut
- 0.4 oz10g honey
