Our semolina from British grown grains makes a light, moist cake which keeps well. A perfect base for all kinds of flavourings.
- 275g Felin Ganol semolina
- 2 teaspoons baking powder
- 175g sugar
- 150ml sunfloweroil
- 175ml milk
- 2 large eggs
Set the oven to 180C. Grease and line a 20cm square tin (not loose bottomed). Place oil, sugar and eggs into a bowl, beat until smooth. Add milk. Stir in the semolina and baking powder, whisk. Pour into the prepared tin. bake for about 25 minutes or until firm but moist. Cool slightly in the tin, cut into squares, pour over syrup.
Lemon semolina cake: Add the grated zest of two lemons with the semolina. Make a syrup from 100ml of lemon juice boiled with 100g of sugar, cool slightly.
Chocolate semolina cake: Replace 50g semolina with 50g cocoa and add 50g chocolate chips (optional). Coffee syrup…200mlcoffee, 100g sugar, boil, cool.
- 90g / ½ cup + 2tbsp wholemeal flour*
- 90g / ½ cup stoneground semolina*
- pinch of salt (if using unsalted butter)
- 1 teaspoon vanilla extract
- 50g / half stick butter or vegetable shortening like Cookeen
- 50g / ¼ cup + 1tbsp tightly packed soft brown sugar/muscovado
- 40g / 2 tablespoons golden syrup or honey (warmed easier to measure)
- 3g / ½ teaspoon of bicarbonate of soda (if swapping brown sugar for white use baking powder instead)
- 30ml / 2 tablespoons orange juice (half orange)
- 3-5g / ½ – 1 teaspoon of ground ginger (optional)
- In a food processor pulse the cubed fat with the flour until it resembles breadcrumbs and there are no lumps of fat. Add the sugar, golden syrup (or honey) pulse again for few seconds until well mixed. Add orange juice and give a few pulses until well blended and mixture appears like wet sand. Bring it out and gather together tightly until is forms a dough. Cover in clingfilm and rest in the fridge for 30mins – 1 hour.
- Cut the dough into quarters and roll out each quarter, lightly covering it with flour to stop dough sticking. Roll it out no thicker than a £1 coin (3 mm). Stamp out into desired shapes place them on lined baking sheet. Bake in pre-heated oven, fan 180˚C for 8-10 minutes. Don’t over-bake them you still want them pale tan colour. Cool on wire rack.
We don’t grow coconuts or mill oats!…but this was a great favourite with visitors last summer and I promised to put the recipe here.
- 250g butter
- 300g golden syrup
- 150g sugar (unrefined or demerara is best)
- 175g desiccated coconut
- 400g porridge oats
Pre-heat the oven to 180˚C . Line a roasting dish with baking parchment. Melt butter, syrup and sugar in a large pan over a gentle heat. Once melted, stir thoroughly and add coconut and oats. Combine well and then spread in the prepared tin. Press down lightly. Bake for 20 minutes until golden brown. Cool in the tin slightly and then mark into portions. Once completely cold store in an airtight tin.