Recipe: spiced semolina apple cake for Cook for Syria
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
I’ll be the first to admit I know very little about Syrian food, so this recipe is loosely inspired by spices you find in the Middle East. If you love Syrian food, I’d love to hear about your favourite dishes in the comments section below.
In my spiced semolina apple cake, a heady mix of cinammon, cardamom, ginger and black pepper is combined with a nutty spelt semolina, (you can use regular semolina or even replace it with plain flour, if you can’t find the spelt variety) and lots of apples, which makes the cake extremely moist (and reduces the amount of sugar you need to add).
I’ve put together this recipe for a fantastic campaign Cook for Syria (#cookforsyria), which is a month long celebration of Syrian cuisine, in aid of the largest humanitarian crisis of our time. The campaign has been devised collaboratively by friend of Khoollect, Clerkenwell Boy and runs from 31 October to 30 November 2016. You can donate via the website, and pre-order the Cook for Syria cookbook if you’d like to. And, follow the campaign on Instagram, to see who’s getting involved and how it’s progressing.
Spiced semolina apple cake
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
Melt the butter in a small pan and leave to cool.
Whisk together the dry ingredients to break up any lumps and equally distribute the baking powder.
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
Pour in the cooled melted butter.
Fold everything together until well combined.
Pour into a non stick cake tin (or alternatively grease and flour your tin).
Level the top of the cake out with a spatula.
Layer the apple slices on top.
Use the traces of butter left in the pan to brush on top of the apples.
Sprinkle with brown sugar.
If your cake starts browning too quickly, cover with aluminium foil.
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
Melt the butter in a small pan and leave to cool.
Whisk together the dry ingredients to break up any lumps and equally distribute the baking powder.
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
Pour in the cooled melted butter.
Fold everything together until well combined.
Pour into a non stick cake tin (or alternatively grease and flour your tin).
Level the top of the cake out with a spatula.
Layer the apple slices on top.
Use the traces of butter left in the pan to brush on top of the apples.
Sprinkle with brown sugar.
If your cake starts browning too quickly, cover with aluminium foil.
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
I’ll be the first to admit I know very little about Syrian food, so this recipe is loosely inspired by spices you find in the Middle East. If you love Syrian food, I’d love to hear about your favourite dishes in the comments section below.
In my spiced semolina apple cake, a heady mix of cinammon, cardamom, ginger and black pepper is combined with a nutty spelt semolina, (you can use regular semolina or even replace it with plain flour, if you can’t find the spelt variety) and lots of apples, which makes the cake extremely moist (and reduces the amount of sugar you need to add).
I’ve put together this recipe for a fantastic campaign Cook for Syria (#cookforsyria), which is a month long celebration of Syrian cuisine, in aid of the largest humanitarian crisis of our time. The campaign has been devised collaboratively by friend of Khoollect, Clerkenwell Boy and runs from 31 October to 30 November 2016. You can donate via the website, and pre-order the Cook for Syria cookbook if you’d like to. And, follow the campaign on Instagram, to see who’s getting involved and how it’s progressing.
Spiced semolina apple cake
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
Melt the butter in a small pan and leave to cool.
Whisk together the dry ingredients to break up any lumps and equally distribute the baking powder.
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
Pour in the cooled melted butter.
Fold everything together until well combined.
Pour into a non stick cake tin (or alternatively grease and flour your tin).
Level the top of the cake out with a spatula.
Layer the apple slices on top.
Use the traces of butter left in the pan to brush on top of the apples.
Sprinkle with brown sugar.
If your cake starts browning too quickly, cover with aluminium foil.
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
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