Apricot & Blueberry Semolina Cake (GF)

A couple days ago a ran a poll over on my Facebook page, asking which cake recipe you would like me to share this week, and my apricot, blueberry and semolina cake won. So here it is! It’s refined sugar free and gluten free, which I think basically means you can have an extra slice because it’s so healthy, right? It tastes yummy enough anyway.

Ingredients:

  • 700ml almond milk
  • a pinch of salt
  • a grating of fresh nutmeg or a pinch of ground nutmeg
  • 150g quick cook polenta
  • 25g melted butter (unsalted)
  • 2 Tbsp runny honey + extra to drizzle
  • 50 g ground almonds
  • 1 Tbsp vegetable oil
  • 12 large apricots (or around 18-20 small apricots)
  • 100g blueberries*
  • a sprig of rosemary, leaves picked

*you can use frozen blueberries if you let them defrost in advance

Directions:

  • Preheat your oven to 180 C (fan oven 160 C).
  • Line a baking tray with grease proof paper.
  • Gently bring the milk to boil in a saucepan, being careful not to let it boil over.
  • Add the polenta, salt and nutmeg and whisk well. Continue whisking and cooking until the semolina starts to thicken.
  • Whisk in the butter, honey and ground almonds until well combined.
  • Pour the mixture on to your prepared baking sheet, shaping it in to a rectangle (ca 20cm x 30cm).
  • Bake in the oven for 25-30 mins until lightly golden.
  • While your semolina base is baking, prepare your apricots. Cut the apricots in half and remove the stones, then fry them for around 3-5 minutes in a pan with a little vegetable oil until starting to soften.
  • Once your base is ready, remove from the oven and increase the oven temperature to 200 C (fan oven 180 C).
  • arrange the apricot halves on top and scatter the blueberries in between.
  • Drizzle with the extra honey and sprinkle the rosemary leaves on top.
  • Return everything to the oven for another 10 minutes.
  • Leave to cool before serving. This tastes really yummy served with Greek yoghurt or mascarpone.

5.0 from 3 reviews
Apricot & Blueberry Semolina Cake
 
Author:
Ingredients
  • 700ml almond milk
  • a pinch of salt
  • a grating of fresh nutmeg or a pinch of ground nutmeg
  • 150g quick cook polenta
  • 25g melted butter (unsalted)
  • 2 Tbsp runny honey + extra to drizzle
  • 50 g ground almonds
  • 1 Tbsp vegetable oil
  • 12 large apricots (or around 18-20 small apricots)
  • 100g blueberries*
  • a sprig of rosemary, leaves picked
  • *you can use frozen blueberries if you let them defrost in advance
Instructions
  1. Preheat your oven to 180 C (fan oven 160 C).
  2. Line a baking tray with grease proof paper.
  3. Gently bring the milk to boil in a saucepan, being careful not to let it boil over.
  4. Add the polenta, salt and nutmeg and whisk well. Continue whisking and cooking until the semolina starts to thicken.
  5. Whisk in the butter, honey and ground almonds until well combined.
  6. Pour the mixture on to your prepared baking sheet, shaping it in to a rectangle (ca 20cm x 30cm).
  7. Bake in the oven for 25-30 mins until lightly golden.
  8. While your semolina base is baking, prepare your apricots. Cut the apricots in half and remove the stones, then fry them for around 3-5 minutes in a pan with a little vegetable oil until starting to soften.
  9. Once your base is ready, remove from the oven and increase the oven temperature to 200 C (fan oven 180 C).
  10. arrange the apricot halves on top and scatter the blueberries in between.
  11. Drizzle with the extra honey and sprinkle the rosemary leaves on top.
  12. Return everything to the oven for another 10 minutes.
  13. Leave to cool before serving. This tastes really yummy served with Greek yoghurt or mascarpone.

9 Comments on Apricot & Blueberry Semolina Cake (GF)

  1. Bryony Shaw
    26 September 2019 at 1:33 pm (2 months ago)

    Will save this recipe and try it ❤

    Reply
  2. Talya Stone
    26 September 2019 at 2:34 pm (2 months ago)

    Oh wow that looks so scrumptious and what a brilliant way to reap all the health benefits of blueberries. The perfect Autumn dessert :)

    Reply
  3. Oliver
    26 September 2019 at 2:38 pm (2 months ago)

    Love both apricot and blueberries, but I’ve never had them together before! Same goes with semolina, it’s not an ingredient I’m used to baking with… I might give this a try! Thanks!

    Reply
  4. Claire
    26 September 2019 at 5:17 pm (2 months ago)

    Oh yum! I’m not a great baker, in fact far from it. Thankfully my son inherited the baking gene from his grandma so I might share this with him x

    Reply
  5. Angela Milnes
    26 September 2019 at 10:09 pm (2 months ago)

    ooh this sounds so delicious. I’ve never tried baked apricots so would be interested to give that a go. All the ingredients for this cake sound so good.

    Reply
  6. Anosa
    26 September 2019 at 10:33 pm (2 months ago)

    I love semolina cakes and this looks absolutely delicious, thanks for the recipe.

    Reply
  7. Newcastle FamilyLife
    27 September 2019 at 1:37 pm (2 months ago)

    I have never heard of a cake like this before, it looks lovely and colourful

    Reply
  8. clare minall
    29 September 2019 at 3:22 pm (2 months ago)

    this is making me want to practice the recipe, now I have a new recipe to try

    Reply
  9. Stephanie
    1 October 2019 at 6:49 pm (2 months ago)

    Oh that looks yummy, I’m always looking for new treats to pop in the kids lunchboxes

    Reply

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