Semolina cake with blueberry compote
Time to make: 55 mins
( Hands-on time: 25 mins )
(at time of publication)
Nutrition Info.(per serve)
- 125g reduced-fat spread
- 1/2 cup castor sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup reduced-fat Greek-style yoghurt, plus extra, to serve
- 1 1/2 cups fine semolinacream of wheatX
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup lemon juice
- 1/2 cup orange juice
- 1 1/2 tablespoons honey
- 125g fresh or frozen blueberries
Total fat 10g
Saturated fat 3g
Dietary fibre 1g
1 Heat oven to 160°C. Grease a 20cm x 30cm slice tin and line base and long sides with baking paper.
2 Place table spread, 2/3 cup of the sugar and the vanilla extract in a mixing bowl and beat with an electric mixer until pale and creamy. Add eggs to bowl, one by one, beating well after each addition. Fold in yoghurt, semolina, almond meal, baking powder and baking soda until combined.
3 Spread mixture into prepared slice tin and smooth surface with a spatula. Bake for 20-25 minutes or until a skewer inserted into cake centre comes out clean.
4 Place remaining sugar in a small saucepan with lemon juice, orange juice and honey. Place saucepan over a low heat and stir mixture to dissolve sugar. Bring to the boil and continue to boil, uncovered, for 4-5 minutes or until syrup thickens slightly.Spoon 3/4 of the syrup over hot cake. Leave to cool in tin.
5 Add blueberries to remaining syrup in saucepan. Set pan over a low heat for 5 minutes or until syrup starts to thicken. Remove saucepan from heat and leave compote to cool.
6 Serve cake with compote and a dollop of extra yoghurt.