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***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
autumn
baking
vegetarian
(3 votes, average: 4.33 out of 5)
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I’ll be the first to admit I know very littleabout Syrian food, so this recipe is loosely inspired by spices you find in the Middle East. If you love Syrian food, I’d love to hear about your favourite dishes in the comments section below.
In my spiced semolina apple cake, a heady mix of cinammon, cardamom, ginger and black pepper is combined with a nutty spelt semolina, (you can use regular semolina or even replace it with plain flour, if you can’t find the spelt variety) and lots of apples,which makes the cake extremely moist (and reduces the amount of sugar you need to add).
I’ve put together this recipe for a fantastic campaignCook for Syria (#cookforsyria), which is a month long celebration of Syrian cuisine, in aid of the largest humanitarian crisis of our time. The campaign has been devised collaboratively by friend of Khoollect, Clerkenwell Boyand runs from 31 October to 30 November 2016. You can donate via the website, and pre-order the Cook for Syria cookbook if you’d like to. And, follow the campaign on Instagram, to see who’s getting involved and how it’s progressing.
Spiced semolina apple cake
Cake tin
A non-stick cake tin definitely makes life easier. This one is springform and has both a regular base and wreath base (which I used).
Get ahead
This cake keeps really well in an airtight container for several days if you don’t manage to eat it all in one go.
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(3 votes, average: 4.33 out of 5)
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Preparation Time25 MINUTES
Cooking Time25-30 MINUTES
Resting Time0 MINUTES
Serves8-10
LevelEasy
ingredients
Dry ingredients
300g semolina
2 tsp cinammon
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground black pepper
1/2 tsp salt
2 level dessert spoons baking powder
120g dark brown sugar
Wet ingredients
100g butter
240g yoghurt
4 apples, grated
2 apples, cored and thinly sliced
2 large eggs
Topping
1 tbsp oflight brown sugar (optional)
Cake tin
A non-stick cake tin definitely makes life easier. This one is springform and has both a regular base and wreath base (which I used).
Get ahead
This cake keeps really well in an airtight container for several days if you don’t manage to eat it all in one go.
1
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
2
Melt the butter in a small pan and leave to cool.
3
Whisktogether the dry ingredients to break up any lumps and equally distribute the baking powder.
4
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
5
Pour in the cooled melted butter.
6
Fold everything together until well combined.
7
Pour into a non stick cake tin (or alternatively grease and flour your tin).
8
Level the top of the cake out with a spatula.
9
Layer the apple slices on top.
10
Use the traces of butter left in the pan to brush on top of the apples.
11
Sprinkle with brown sugar.
12
If your cake starts browning too quickly, cover with aluminium foil.
13
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
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Preparation Time25 MINUTES
Cooking Time25-30 MINUTES
Resting Time0 MINUTES
Serves8-10
LevelEasy
ingredients
Dry ingredients
300g semolina
2 tsp cinammon
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground black pepper
1/2 tsp salt
2 level dessert spoons baking powder
120g dark brown sugar
Wet ingredients
100g butter
240g yoghurt
4 apples, grated
2 apples, cored and thinly sliced
2 large eggs
Topping
1 tbsp oflight brown sugar (optional)
Cake tin
A non-stick cake tin definitely makes life easier. This one is springform and has both a regular base and wreath base (which I used).
Get ahead
This cake keeps really well in an airtight container for several days if you don’t manage to eat it all in one go.
1
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
2
Melt the butter in a small pan and leave to cool.
3
Whisktogether the dry ingredients to break up any lumps and equally distribute the baking powder.
4
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
5
Pour in the cooled melted butter.
6
Fold everything together until well combined.
7
Pour into a non stick cake tin (or alternatively grease and flour your tin).
8
Level the top of the cake out with a spatula.
9
Layer the apple slices on top.
10
Use the traces of butter left in the pan to brush on top of the apples.
11
Sprinkle with brown sugar.
12
If your cake starts browning too quickly, cover with aluminium foil.
13
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
SHOW MORE
SHOW LESS
I’ll be the first to admit I know very littleabout Syrian food, so this recipe is loosely inspired by spices you find in the Middle East. If you love Syrian food, I’d love to hear about your favourite dishes in the comments section below.
In my spiced semolina apple cake, a heady mix of cinammon, cardamom, ginger and black pepper is combined with a nutty spelt semolina, (you can use regular semolina or even replace it with plain flour, if you can’t find the spelt variety) and lots of apples,which makes the cake extremely moist (and reduces the amount of sugar you need to add).
I’ve put together this recipe for a fantastic campaignCook for Syria (#cookforsyria), which is a month long celebration of Syrian cuisine, in aid of the largest humanitarian crisis of our time. The campaign has been devised collaboratively by friend of Khoollect, Clerkenwell Boyand runs from 31 October to 30 November 2016. You can donate via the website, and pre-order the Cook for Syria cookbook if you’d like to. And, follow the campaign on Instagram, to see who’s getting involved and how it’s progressing.
Spiced semolina apple cake
1
Preheat the oven to 180c (fan assisted)/Gas mark 6/200c (non assisted).
2
Melt the butter in a small pan and leave to cool.
3
Whisktogether the dry ingredients to break up any lumps and equally distribute the baking powder.
4
Add the grated apple (if the apples are very juicy, squeeze out any excess liquid), yoghurt and eggs.
5
Pour in the cooled melted butter.
6
Fold everything together until well combined.
7
Pour into a non stick cake tin (or alternatively grease and flour your tin).
8
Level the top of the cake out with a spatula.
9
Layer the apple slices on top.
10
Use the traces of butter left in the pan to brush on top of the apples.
11
Sprinkle with brown sugar.
12
If your cake starts browning too quickly, cover with aluminium foil.
13
Place into the oven for 25 minutes or until a skewer comes out clean when inserted.
SHOW MORE
SHOW LESS
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WRITTEN BY: Rachel Khoo
Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel Khoo
You decide
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WRITTEN BY: Rachel Khoo
Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel Khoo
You decide
Loading ...
WRITTEN BY: Rachel Khoo
Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel Khoo
You decide
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