Cranberry Swirl Semolina Cake Recipe
on Dec 05, 2015, Updated Sep 20, 2020
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Cranberry Swirl Semolina Cake Recipe – The fall season means cranberries to many of us. Here in Wisconsin which produces more cranberries than any other state, this is especially true. Fortunately, you don’t have to live in the badger state to have access to cranberries and there are many delicious ways to enjoy this vibrant red berry.
This star of this Cranberry Swirl Semolina Cake Recipe is, of course, cranberries. There is an important supporting actor though: semolina flour.
Ironically, I’ve never used semolina flour before but have always wanted to try it. It’s oftentimes used for pasta and pizza and most of our readers know that we love our pizzas. In this Cranberry Swirl Semolina Cake Recipe, the semolina flour lends a light crunchy texture on the outside of the cake. Now, I really can’t wait to make a pizza using this type of flour – maybe this weekend.
Getting back to this Cranberry Swirl Semolina Cake Recipe by Platter Talk, it’s easy, presents beautifully and is delicious. Did I mention there is wine in the recipe?
Yes, there is wine in this Cranberry Swirl Semolina Cake Recipe by Platter Talk. Although I put this together early in the afternoon, I’d be less than honest to say I wasn’t tempted to have just a sip. Knowing that I had an appointment with our personal trainer later in the afternoon helped me to abstain. Of course, that fact didn’t stop me from trying a small piece of this. I had to cut it for this photoshoot, right? It would have been morally wrong for me to not have tried a bite or four, right?
You can make this Cranberry Swirl Semolina Cake Recipe for a special occasion or for a fast and delicious dessert for friends and family. If you are able to enjoy a sip or two of a red with this, that would be the icing on the cake, or in this case – wine on the cake. The two were meant to be enjoyed together and I hope you give it a try. – Dan
Cranberry Swirl Semolina Cake Recipe by Platter Talk
- Heat the oven to 350° and grease an 8-inch round baking pan with nonstick baking spray. In a small saucepan, bring 1⁄4 cup sugar, the cranberries, wine, and a pinch of salt to a boil. Reduce the heat to simmer and cook, stirring, until the cranberries burst and are soft, about 6 minutes. Remove the pan from the heat and mash the cranberries into a lightly chunky sauce.
- In a medium bowl, whisk the 1 teaspoon salt with the flour, semolina, and baking powder. In a large bowl, beat the remaining 1 cup sugar with the butter using a wooden spoon until smooth and creamy, 2 to 3 minutes (or as long as your arm can last). Stir in the vanilla, then add the eggs, one at time, stirring after each to incorporate fully before adding the next. Add the dry ingredients, and stir until just combined.
- Scrape the batter into the prepared pan and smooth the top. Drop spoonfuls of the cranberry sauce over the batter and use a toothpick to swirl it into the batter. Bake the cake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Transfer the cake to a rack and let cool completely before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.