Semolina Wreath Cake with Raspberry Sauce
This is the Semolina Wreath Cake with Raspberry Sauce recipe.
- Prep: 10 min - 15 min
- Cooking: 25 min - 30 min
Ingredients
- Cake
- 1/2 cup (125 mL) butter
- 3/4 cup (180 mL) brown sugar lightly packed
- 1/3 cup + 1 tbsp (100 mL) Break-free or 2 eggs or 2 cups (500 mL) Five Roses Heritage Pasta Flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) buttermilk* or plain yogurt
- 1/4 cup (60 mL) liquid honey
- 2 tbsp (30 mL) toasted chopped nuts or coconut (optional)
- Sauce
- 2 cups (500 mL) frozen raspberries
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) grated orange zest
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Preparation
Cake:
In bowl, beat butter until light. Add sugar; beat well. Add eggs; beat until smooth.
In separate bowl, mix together flour, baking powder, ginger, baking soda and salt. Stir into butter mixture alternately with buttermilk or yogurt. Turn batter into well-buttered 10-inch (25 cm) bundt or tube pan.
Bake in 350 ºF (180 ºC) oven for 25 minutes or until cake springs back when touched. Let cool slightly. Turn out onto rack; brush with honey. Sprinkle with nuts or coconut, if using. Let cool completely.
Sauce:
In small saucepan, combine raspberries, sugar and rind. Bring slowly to boil, stirring often; reduce heat and simmer for 5 minutes. Strain; let cool. To serve, place slice of cake and pool of sauce on each serving plate.
Tips
*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar to 1 cup (250 mL) milk.
