Semolina Walnut Cake with Sour Cherry Compote

Vegetarian
Health score
4%
Semolina Walnut Cake with Sour Cherry Compote
45 min.
8
443kcal

Suggestions


Indulge in the delightful flavors of our Semolina Walnut Cake with Sour Cherry Compote, a perfect dessert that will impress your family and friends. This vegetarian treat is not only easy to make but also ready in just 45 minutes, making it an ideal choice for both casual gatherings and special occasions. With a rich, moist texture and a nutty aroma, this cake is a celebration of simple yet exquisite ingredients.

The combination of semolina and finely chopped walnuts creates a unique flavor profile that is both satisfying and comforting. Each bite is enhanced by the zesty notes of fresh orange and lemon, adding a refreshing twist to the cake's richness. Topped with a luscious sour cherry compote, this dessert offers a delightful contrast of sweet and tart, elevating your taste experience to new heights.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. The cake can be prepared a day in advance, allowing the flavors to meld beautifully, and it cuts into elegant diamond shapes for a stunning presentation. Treat yourself and your loved ones to this scrumptious Semolina Walnut Cake, and watch as it becomes a cherished favorite in your dessert repertoire!

Ingredients

  • servings cherries 
  • large eggs 
  • 0.5 cup flour all-purpose
  • tablespoon honey 
  • teaspoons juice of lemon fresh
  • tablespoons orange juice fresh
  • teaspoons orange zest fresh finely grated
  • 0.5 teaspoon salt 
  • 0.5 cup semolina flour 
  • 0.5 cup sugar 
  • 0.5 cup butter unsalted softened
  • oz walnuts chopped
  • 0.7 cup water 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • hand mixer

Directions

  1. Preheat oven to 350°F.
  2. Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.
  3. Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy.
  4. Add eggs 1 at a time, beating well after each addition. Stir in nut flour and spread batter evenly in a buttered 8-inch square metal pan.
  5. Sprinkle evenly with remaining 1/3 cup walnuts.
  6. Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes.
  7. Evenly brush warm syrup over hot cake and cool completely in pan on rack.
  8. Cut into diamonds.
  9. • Cake may be made 1 day ahead and kept, covered, at room temperature.

Nutrition Facts

Calories443kcal
Protein7.86%
Fat45.98%
Carbs46.16%

Properties

Glycemic Index
43.17
Glycemic Load
22.78
Inflammation Score
-6
Nutrition Score
12.632173952849%

Flavonoids

Cyanidin
42.68mg
Pelargonidin
0.38mg
Peonidin
2.1mg
Catechin
6.1mg
Epigallocatechin
0.48mg
Epicatechin
7mg
Epicatechin 3-gallate
0.07mg
Eriodictyol
0.07mg
Hesperetin
0.69mg
Naringenin
0.11mg
Isorhamnetin
0.07mg
Kaempferol
0.34mg
Myricetin
0.07mg
Quercetin
3.22mg

Nutrients percent of daily need

Calories:443.39kcal
22.17%
Fat:23.65g
36.38%
Saturated Fat:9.02g
56.39%
Carbohydrates:53.41g
17.8%
Net Carbohydrates:48.82g
17.75%
Sugar:33.43g
37.15%
Cholesterol:123.5mg
41.17%
Sodium:184.23mg
8.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.1g
18.19%
Manganese:0.71mg
35.57%
Selenium:20.65µg
29.51%
Copper:0.37mg
18.42%
Fiber:4.58g
18.32%
Vitamin B2:0.29mg
17.08%
Folate:66.91µg
16.73%
Vitamin B1:0.25mg
16.54%
Vitamin C:13.29mg
16.1%
Phosphorus:155.1mg
15.51%
Potassium:451.6mg
12.9%
Iron:2.21mg
12.27%
Magnesium:48.64mg
12.16%
Vitamin A:592.66IU
11.85%
Vitamin B6:0.21mg
10.28%
Vitamin B5:0.87mg
8.67%
Vitamin B3:1.52mg
7.58%
Zinc:1.05mg
7%
Vitamin E:0.83mg
5.5%
Calcium:54.76mg
5.48%
Vitamin D:0.71µg
4.75%
Vitamin K:4.42µg
4.21%
Vitamin B12:0.25µg
4.11%
Source:Epicurious