Monday, August 09, 2010

Yogurt Semolina Cake with Peaches

I made this cake for a friend of mine who, believe it or not, doesn't like chocolate... I still have problems understanding that :-) But, although I am a serious chocaholic I'd say that cakes like this one are among my favourites.

(adapted from:

2 egg yolks
50g soft butter
100g sugar
2 sachets vanilla sugar (40g)
250g plain yogurt
125g flour
125g semolina
2 teaspoons baking powder
2 egg whites
a pinch of salt
200g peach, diced (the original recipe calls for frozen raspberries. I guess you can also use other fruit)

(I doubled these ingredients and made two cakes. I used a little less sugar and vanilla sugar and added about three tablespoons of liquid honey.)

Line a 25cm cake tin with parchment paper. Preheat the oven to 180°C.

Beat egg yolks, butter, sugar, vanilla sugar with a hand mixer for about 8 minutes until the batter is very light-colored (almost white). Add yogurt (and honey).

Mix flour, semoline and baking powder and add this mixture to the yogurt-batter.

Whisk egg whites with a pinch of salt until stiff. Carefully mix this with your cake batter. Fill half of the batter into your cake tin. Pour about half your peach dices (or raspberries or other fruit) onto this. Then fill the rest of the cake batter into the tin. Top with the rest of the fruit. Press them into the batter a little with a spatula.

Bake the cake for about 70 - 80 minutes. If necessary, cover the cake with aluminium foil after about 50 minutes to prevent it from getting dark. Then, take out of the oven and let cool for at least 10 minutes. Then take out of the cake tin and let cool completely. Dust with icing sugar before serving.

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