34 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Semolina cake
SERVES 8-10
375g (9¾oz) semolina
375ml (13fl oz) milk or kefir
80g (3oz) unsalted butter, softened,
plus extra for greasing
3 free-range eggs
150g (5½oz) caster sugar
1 tsp vanilla extract
15g (½oz) baking powder
a pinch of salt
clear honey or ginger syrup, for
drizzling (optional)1 Mix the semolina with the milk or kefir
in a bowl, then let it soak for an hour at
room temperature.
2 Preheat the oven to 200°C/Gas Mark- Grease a 24 cm (9½in) round cake tin.
3 Using an electric hand whisk, whisk
the eggs, sugar and butter together in a
large mixing bowl until creamy. Add the
vanilla extract, baking powder and salt.
4 Mix the soaked semolina into the egg
mixture, then tip the cake mixture into
the greased cake tin. Bake in the oven
for 40 minutes. Let the cake cool slightly
before serving.
5 You can drizzle some honey or ginger
syrup on top to add an extra level of
moistness to this wonderfully rich cake.
Serve with a side of berry coulis or
poached fruit and crème fraîche.Farm carrot cake
SERVES 8-10
125ml (4fl oz) olive oil
230g (8oz) brown sugar
125ml (4fl oz) milk
2 free-range eggs
250g (9oz) self-raising flour200g (7oz) carrot, peeled, grated
(about 2 medium-sized carrots)
natural yoghurt, to serve1 Preheat the oven to 180°C/Gas Mark
4 and lightly grease a 20cm (8in) round
cake tin.
2 Add the oil, brown sugar and milk to a
large bowl. Break in the eggs and, using
a wooden spoon, stir to combine well.
3 Add the remaining ingredients, except
the yoghurt, and stir until just combined.
4 Pour the cake mix into the prepared
tin. Place on the middle shelf of the
oven and bake for 40-45 minutes, or
until a skewer inserted in the centre
comes out clean.
5 Allow to cool in the tin before turning
out onto a serving plate. Serve the cake
with the natural yoghurt.Recipe taken from
The Farm Community
by Emma & Tom Lane,
photography by Alan
Benson, published by
Hardie Grant (£20).Recipe taken
from Salt & Time by
Alissa Timoshkina,
photography by
Lizzie Mayson,
published by
Mitchell
Beazley (£25).1 tsp bicarbonate of soda
½ tsp salt
60g (2oz) walnuts or pecans,
coarsely chopped (optional)
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp mixed (pumpkin pie) spice
¼ tsp freshly grated nutmeg