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Blueberry semolina cakes

A recipe from the Good Food collection.


Blueberry semolina cakes
Blueberry semolina cakes
30 g (1 oz/¼ cup) self-raising flour
40 g (1½ oz/⅓ cup) semolina
230 g (8 oz/1 cup) caster (superfine) sugar
25 g (1 oz/¼ cup) ground almonds
½ teaspoon finely grated lemon zest
4 egg whites, lightly beaten
125 g (4½ oz) unsalted butter, melted
80 g (2¾ oz/½ cup) blueberries
45 g (1½ oz/½ cup) flaked almonds
icing (confectioners') sugar, for dusting 


1. Preheat the oven to 170°C (325°F/Gas 3). Line a 12–hole standard muffin tin with paper cases.

2. Sift the flour and semolina into a large bowl and add the sugar, ground almonds and lemon zest and stir to combine. Add the egg whites and, using electric beaters, beat until the ingredients are combined. Pour in the melted butter and continue to beat until smooth and well combined. Add the blueberries and fold in to just combine, then spoon the batter into the paper cases.

3. Sprinkle the flaked almonds over the cakes and bake for 30 minutes, or until a skewer inserted into the centre of a cake comes out clean. Turn out onto a wire rack to cool. Dust with icing sugar to serve.

4. The blueberry cakes are best served on the day they are made.

Main ingredient:
Berries, Eggs
Dessert, Snacks


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