If you love light crumbly cakes without lots of cream, then this is a perfect recipe.
1 standard mug of semolina (or 150g)
300 g soured cream
1 mug of granulated sugar (or 150g)
1 mug of self-raising flour (or 150g)
2 medium eggs
1 medium carrot, grated
1/2 tsp of cinnamon (optional)
For the icing:
2 tbsp icing sugar
2 tbsp+ orange juice
1. Mix the semolina with the soured cream in a deep mixing bowl and leave for an hour.
2. Add two eggs, flour, sugar, grated carrot and the grated zest of one orange. You might also add cinnamon.
3. Pour the mixture into a cake springform and bake at 180C for 40-45 minutes until golden. Use the wooden skewer to check if the cake is ready.
4. Once the cake is ready, take it out of the oven, and open the springform to take it out. While still warm, add the icing on the top (mix the orange juice with the icing sugar).
This is our entry to the Appliances Online Cooking with Kids competition (link removed as expired). You can read all about it on the Red Ted Art blog.
He certainly enjoyed eating it.