Spring spreads mirth. It is a tonic for the soul. It splashes myriad colours onto the land banishing the grayness of winter. The mottled patches of dead grass are beginning to wear green. Soon there will be tufts of juicy grass breathing a new life onto the rusty earth. There is an alchemy of scents and colours in the meadows. Wildflowers weave a rich mosaic on the pathways.
Shoals of stray mustard plants sway to the passing wind. A bee comes and settles atop the flowers till a gust of wind shakes the plant and making it abandon the perch momentarily to return soon.
The weekend is relaxing. The Spring is invigorating and the spirits are high. Kids want a cake. There are apples lying at home and we decide to bake a healthy Semolina Apple Cake. Semolina is a great addition to the cakes. It gives it a great texture. The recipe is simple and very much our own creation.
Two cups of juicy apple shreds have been added to the batter. The cake turned out soft and moist and almost guilt free.
Apple Semolina Cake
- 1 cup yogurt
- ½ cup oil
- 1 ½ cups fine semolina
- 1 pinch salt
- 1 ¼ cup unrefined sugar (I used bura sugar)
- 1 teaspoon baking powder
- ½ teaspoon soda
- 1 teaspoon vanilla extract
- 1 cup grated apples (peel core and grate apples. Measure 1 cup)
- ¼ cup Black currants/ Thompson raisins/ golden raisins (optional)
- Beat yogurt until smooth.
- Add oil and mix well.
- Add semolina, salt, and sugar and stir well. Cover and keep for 20 minutes.
- Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
- Add vanilla extract to the semolina mixture. Mix.
- Add baking powder, baking soda, and grated apples. Stir to mix well.
- At this stage, if the batter feels very thick, add warm milk to get the right consistency.
- Pour the batter into the prepared pan. Arrange blackcurrants on top.
- Bake for 35-40 minutes or until the top is firm to touch and a toothpick inserted in the center comes out clean.
- Remove from the pan after 10 minutes. Cool on the rack.
- Slice when cold.