Warm Semolina, Honey and Orange Cakes with Balsamic Strawberries
An original dessert with a tender, lightly moist texture, baked in individual portions. Semolina brings a delicate grain, orange adds citrus perfume, and strawberries sautéed with a touch of balsamic balance the sweetness with a bright note.
Ingredients
- 120 g fine wheat semolina (for the dough)
- 40 g all-purpose flour (for dar estructura)
- 6 g baking powder
- 1 g salt
- 90 g unsalted butter, melted (more extra for engrasar)
- 80 g honey (for the dough)
- 70 g granulated sugar (divided)
- 2 units eggs
- 180 g plain yogurt
- 1 cda orange zest (finely grated)
- 60 ml orange juice (freshly squeezed)
- 5 ml vanilla extract
- 300 g strawberries (cut en mitades or cuartos)
- 15 ml balsamic vinegar
- 1 g ground cinnamon
- 6 g fresh mint leaves (chopped or en leaves small for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Grease 6 individual ramekins or a muffin pan with a little melted butter.
- 2
In a medium bowl, mix the semolina, all-purpose flour, baking powder, and salt until evenly combined.
- 3
In another bowl, whisk the melted butter with the honey, 50 g sugar, eggs, plain yogurt, orange zest, orange juice, and vanilla extract until smooth.
- 4
Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Divide the batter among the 6 molds, filling them about three-quarters full.
- 5
Bake for 22 to 26 minutes at 180 °C / 350 °F, or until the cakes are golden around the edges and a toothpick inserted in the center comes out clean.
- 6
While they bake, place a skillet over medium heat. Add the strawberries, remaining sugar, balsamic vinegar, and ground cinnamon. Cook for 3 to 5 minutes, stirring gently, until the strawberries soften slightly and a light syrup forms.
- 7
Remove the cakes from the oven and let them rest for 5 minutes. Unmold carefully if desired, or serve in the same dishes.
- 8
Top each serving with the warm balsamic strawberries and their syrup. Finish with fresh mint leaves and serve warm.
Chef tips
For an even more tender texture, let the batter rest for 5 minutes before baking so the semolina can hydrate. Do not overcook the strawberries so they keep their shape and freshness.
Substitutions
You can substitute the plain yogurt with light Greek yogurt, adjusting with 1 to 2 tablespoons of milk if the batter becomes too thick. Orange can be replaced with mandarin, and mint with fresh basil for a different profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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