Semolina Tea Cakes with Walnuts and Balsamic Cream

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These nutty semolina tea cakes are quickly mixed and baked using just a few ingredients. With date syrup and balsamic glaze in the batter, they are not too sweet but wonderfully caramelised with an intriguing tanginess. I used walnuts, but any other nuts will work beautifully. Balsamic glaze Balsamic glaze, aka balsamic reduction or cream, is balsamic vinegar that has been simmered until most of the water has evaporated away, leaving a deliciously thick, syrupy glaze with a bold flavour. You can easily buy balsamic glaze from any supermarket but if you have balsamic vinegar at home you can make the glaze yourself. For the amount needed for these tea cakes, simply bring 1 cup balsamic vinegar and 3 tablespoons of brown sugar (or honey) to boil. Simmer for 15-20 minutes until it has become syrupy.

 

Semolina Tea Cakes with Walnuts and Balsamic Cream

adapted from Foodboom

50 ml Balsamic cream / glaze 200 ml Water 50 g Date syrup (or maple syrup) 500 g Durum wheat semolina 1 Organic orange 100 g Walnuts, ground 1 pinch Salt 20 Walnut halves

1. Mix the balsamic cream, water and maple syrup in a bowl. Stir in the semolina.
2. Wash the orange in hot water, pat dry and grate the zest. Stir the orange zest, ground walnuts and salt into the semolina mixture until well combined with a hand mixer. Cover with a plastic film and leave to rest for an hour.
3. Preheat the oven 180C/350F. Line a large baking tray with baking paper. Set aside.
4. Roll the semolina mixture into 20 small balls, press down lightly and place on the prepared baking tray. Press a walnut into each tea cake and bake in the centre of the oven for 12 minutes until golden brown. Lightly dust the cakes with icing sugar.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com