Apple and Semolina Cake | Traditional Autumn Dessert
(0)
65 min
Under an hour
Sezamo
O prăjitură tradițională de toamnă extrem de aromată și însiropată, realizată prin stratificarea merelor rase cu scorțișoară și a unui amestec fin de griș și făină, rumenită la cuptor cu unt proaspăt.
Preparation method
Preparing the apples and dry ingredients
Wash the apples, peel them, and grate them coarsely. In a bowl, mix the grated apples with ground cinnamon and one packet of vanilla sugar. Keep all the juice released by the apples, as it is essential for hydrating the semolina and flour in the oven.
In a separate bowl, combine the dry ingredients: wheat semolina, type 000 white wheat flour, granulated white sugar, the second packet of vanilla sugar, baking powder, and a pinch of fine table salt. Mix well and divide the mixture into three equal parts.
Assembly and baking
Preheat the oven to 180°C and line a heat-resistant baking pan (approx. 20x30 cm) with baking paper or grease it with some of the butter.
Chef's tip
You can add 50 g of finely chopped walnut kernels to the apple layer for extra crunchy texture.
The cake is even tastier and moister the next day, after chilling.
15 min
Under an hour
