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Coffee, Semolina & Walnut Cake
Serves 2
  • 120g Soland  Walnut Pieces
  • 2 tablespoon Greek-style Yoghurt
  • 1 ½ tablespoon Honey or Demerara Sugar
  • 60g Butter
  • 90g Demerara Sugar
  • 8 tablespoon full cream Milk
  • 1 ½ Cups Soland Semolina
  • 1 heaped teaspoon Baking Powder
  • 6 tablespoon Strong Black Coffee or Expresso
  • Icing Sugar
  • Preheat oven to 200°C or Gas Mark 6. Grind up 90g of walnut pieces in a blender.
       Mix with the yoghurt and a tablespoon of honey or demerara sugar. Set aside.
  • Melt butter in a saucepan, stir in sugar and cook on low heat for 2 minutes. Add milk and bring to boil.
  • Turn off heat, add Semolina, baking powder and remaining walnuts and beat until all liquid is absorbed.
       Add 4 tablespoons of coffee and beat again until thick and fluffy.
  • Grease a spring-clip cake tin and pour in half the mixture. Spread out to form an even layer.
       Spoon the yoghurt mixture over, then the rest of the Semo lina. Bake for about 20 minutes.
       Remove, then spoon over remaining coffee and honey, like a syrup. Dredge with icing sugar if desired.


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