Plum and Pluot Semolina Cake
 

Plum and Pluot Semolina Cake

Semolina has a texture similar to fine cornmeal and gives this cake an amazing texture.

SERVING SIZE

makes 1 (10 inch) cake

INGREDIENTS

6 plums or pluots (we used a mix of both)

1 lemon, zested and juiced

6 ounces (1 ½ sticks) butter, softened

1 cup sugar

3 large eggs

⅓ cup whole milk

1 teaspoon vanilla extract

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon sea salt

½ cup plus 1 tablespoon semolina or cornmeal

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Rub some butter onto a 10-inch cake pan and line the bottom with parchment paper.

Cut the plums or pluots into wedges and toss them in a bowl with the lemon zest. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

In a small bowl, stir together the milk, 1 teaspoon lemon juice and vanilla extract. Set aside.
Meanwhile, sift together the flour, baking powder, baking soda and cinnamon in a bowl. Stir in the salt and the ½ cup semolina or cornmeal.

In 3 additions, alternately stir in the dry ingredients and the milk into the butter mixture just until combined.

Lay half of the plums and pluots onto the bottom of the prepared cake pan. Spread half of the batter over the top of the plums and pluots. Place the rest of the plums and pluots over the cake batter. Repeat with the remaining cake batter. Sprinkle the 1 tablespoon semolina over the top of the cake.

Bake 50 minutes, or until a skewer inserted in the center of the cake comes out clean. Let cool to room temperature and carefully remove the cake from the pan.

Serve immediately.

  PRINT VERSION

vegetable plate

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