Semolina Cake with Gooseberries
Description
Goes wonderfully with tea and coffee. Gooseberry semolina cake is quite sweet. If your berries are already sweet or you do not care for very sweet desserts, use less sugar. When picking berries for the pie, choose dark varieties—they show up better in the batter and make the bake more interesting. Keep this recipe handy.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine semolina and sour cream. Mix and let stand at room temperature for 30 minutes.
- 3
Step 3
Prepare the gooseberries. Wash the berries and pat them dry. Remove the stems.
- 4
Step 4
In a separate bowl, beat the sugar and eggs until light and fluffy.
- 5
Step 5
Add the semolina–sour cream mixture to the mixture you have. Beat until combined.
- 6
Step 6
Add the vegetable oil and beat again with the mixer.
- 7
Step 7
Add the flour and baking powder. Mix together.
- 8
Step 8
Add the berries. Using a spoon, mix the batter with up-and-down motions.
- 9
Step 9
Take a baking pan. Line the bottom with parchment paper or grease it generously with butter. Pour the batter into it. Spread it evenly. Bake in an oven preheated to 190 degrees for 35–40 minutes. Allow for how your oven runs.
- 10
Step 10
After the indicated time, check the semolina cake for doneness. Pierce it with a wooden skewer. The skewer should come out dry. Take the cake out of the oven.
- 11
Step 11
Transfer to a serving dish. Cool completely. If you like, dust with confectioners’ sugar and serve.
- 12
Step 12
The baking is ready. Serve with tea.