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raspberry + cardamom semolina cake

Megan
a lightly sweet and nutty cake with bursts of tart raspberries, topped with fresh raspberry whipped cream
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Prep Time 20 mins
Cook Time 40 mins
Cooling Time 1 hr
Total Time 2 hrs
Course Breakfast, Dessert, Snack
Cuisine American

Equipment

  • stand up or hand held mixer
  • paddle and whisk attchement
  • food processor
  • 8-9" round or square baking pan

Ingredients
  

semolina cake

  • 1 c semolina flour (163g)
  • 1/4 c all purpose flour (30g)
  • 1 tbsp all purpose flour (coating the raspberries)
  • 1/2 c almond flour (48g)
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 c tahini, well stirred (57g) (can sub with olive oil or melted butter)
  • 2 tbsp butter, room temperature
  • 3/4 c sugar (150g)
  • 3 eggs, room temperature
  • 1/2 c plain greek yogurt
  • 1/2 tsp vanilla extract
  • 1/4 tsp almong extract
  • 1 1/2 c raspberries (190g)

raspberry sugar

  • 1/2 c freeze dried raspberries
  • 1-2 c sugar (200-400g)

whipped cream

  • 1 c heavy whipping cream
  • 2-4 tbsp raspberry sugar

Instructions
 

semolina cake

  • Gently coat cleaned raspberries in 1 tbsp flour. Line on a small plate or baking sheet. Chill in the freezer until ready to use in the cake.
  • Preheat oven to 350F and line a baking pan with parchemnt paper. Set aside
  • In a seperate bowl, whisk together semolina, all purpose and almond flour, baking powder, cardamom and salt. Set aside.
  • In a stand up mixer, using a paddle attachment, beat together the tahini, butter and sugar until light, about 4-5 minutes.
  • One at a time, add the eggs. Incorporate each egg before adding the next and beat again for another 5 minutes. Add in extracts. Beat additional minute.
  • Starting with dry, add dry ingredients to the wet, alternating with the yogurt (dry, yogurt, dry, yogurt, dry) Add dry ingredients to the wet 1/3 at a time. Mix slowly each time until just combined. On the last addtion of the flour, stir in by hand.
  • By hand, gently fold in 3/4-1c of the chilled, flour coated raspberries into the batter (reserving at least 1/4 c for topping the batter)
  • Evenly pour batter into prepared pan. Top with reserved berries.
    Bake at 350 F for 35-40 minutes or until lightly golden and toothpick comes out mostly clean.
  • Cool in pan on a cooling rack for at least an hour. Remove from the pan and cool additional time if needed. Top with whipped cream and more fresh berries.

raspberry sugar

  • Combine freeze dried raspberries and sugar into a food processor. Process for 20-30 seconds. Store in an airtight container.

whipped cream

  • Chill a mixing bowl, beaters or whisk attachment for 10 minutes.
  • Pour heavy whipping cream into chilled bowl and on low speed beat until soft peaks form. Add in 3-4 tbsp raspberry sugar, 1 tbsp at a time, waiting until incorporated before adding the next.
  • Taste and adjust as needed. Beat until medium stiff peaks form.

Notes

This looks pretty with the whipped cream and berries added directly to the top, but  you can easily serve these on the side. If leaving the cake "bare" I suggest a light dusting of powdered sugar. 
this could also be baked as muffins. If trying these as muffins, start checking around minute 15-18. 
Keyword berries, cake, easy entertaining, tahini
did you make this recipe?tag @olivesnthyme on Instagram