Semolina Marmalade CakeThis mildly sweet snack cake is great for a breakfast on the run, packed in a lunch bag, or served at tea time. This is an easy cake to make, and because of the semolina flour, buttermilk and eggs, it is high in protein.
Makes 9 square pieces.
- 1 c semolina flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 2 eggs
- 1 c buttermilk
- 1/2 c orange marmalade
- 1/4 c golden raisins (optional)
- Preheat the oven to 350 degrees F and grease an 8 x 8 x 2 inch baking dish. Set aside.
- In a large bowl, blend together the semolina flour, baking powder, salt and ginger.
- In a medium bowl, beat the eggs lightly. Add the buttermilk and orange marmalade and whisk until well-incorporated.
- Fold the wet ingredients into the dry ingredients, just until blended. Fold in golden raisins if desired.
- Pour the batter into the prepared baking dish and spread evenly in the pan, tapping the pan on the counter to release any air bubbles. Bake about 15 minutes, or until the top is firm when gently pressed and the sides begin to pull away from the pan.
- Cool in the pan at least 20 minutes before cutting into 9 square pieces and serving.