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.

Apricot & Blueberry Semolina Cake
Author: Jenni Fuchs | The Bear & The Fox
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.

Comments: 9

  • reply
    26 September 2019

    Will save this recipe and try it ❤

  • reply
    26 September 2019

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

  • reply
    26 September 2019

    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
    26 September 2019

    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
    26 September 2019

    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
    26 September 2019

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

  • reply

    Newcastle FamilyLife

    27 September 2019

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

  • reply

    clare minall

    29 September 2019

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

  • reply
    1 October 2019

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

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