Saturday, December 17, 2016

ode to autumn

Sticky semolina-quince cake
 1 cup semolina
1 cup ground walnuts
1 and 1/3 cups sugar
12g baking powder
1 cup milk, plus 100ml
1/2 cup vegetable oil
2 cups quince (peeled and grated)

Preheat the oven to 180C. With a wooden spoon mix gently all ingredients in one bowl. Scrape the batter into the prepared pan (lined with parchment paper) and bake for about 35-40 minutes.
Meanwhile, in a small saucepan warm 100ml of milk over medium heat until it starts boiling. 
As soon as the cake comes out of the oven drizzle boiling milk over a hot cake and leave to cool slightly. 

Best served with homemade yogurt ice cream!

Homemade yogurt ice cream
350g plain yogurt
250g creme fraiche
100g icing sugar (sifted)
1 tbsp vanilla paste 

Make sure all ingredients are at room temperature before mixing. Combine all and cover the bowl with plastic wrap and leave in a fridge until mixture is completely chilled (at least 2-3 hours). 
Churn the mixture in an ice cream maker according to the manufacturer's instructions and then transfer it to a container and freeze until firm.

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