Coconut semolina cake with elderflower & pistachios

Coconut semolina cake with elderflower & pistachios

By
From
Lagom
Makes
16 slices
Photographer
Yuki Sugiura

The appearance of elderflower blossoms is a sure sign that the Swedish summer has arrived after the drawn-out winter and often too-short spring. It grows all through our hedgerows, forests and fields and can be picked at will thanks to our right to roam, known as allemansrätten, which grants access to wildlife and foraging rights to the whole nation. Elderflower adds a floral freshness to cordials, desserts and in baking – I have even had it in gravadlax. It pairs particularly well with nutty coconut in this moist cake.

Ingredients

Quantity Ingredient
250ml creme fraiche
300ml buttermilk
1 tablespoon baking powder
150g unsalted butter, melted
400g semolina
1 teaspoon vanilla extract
or 1/2 teaspoon vanilla powder or paste
75g desiccated coconut
250g caster sugar
3 teaspoons elderflower cordial
2 tablespoons pistachios, roughly chopped

Method

  1. Preheat the oven to 180°C and line a 20 x 30cm high-sided baking tray with parchment. Mix the crème fraîche, buttermilk and baking powder together in a bowl and allow to fizz for a few minutes.
  2. Set aside 4 tablespoons of the mixture and place in a small bowl with the same quantity of melted butter. Mix the semolina, remaining butter, vanilla, coconut and 100g of the sugar together in a large bowl and beat until well combined. Stir in the crème fraîche mixture.
  3. Pour the batter into the prepared baking tray, spreading it out evenly. Top with the reserved buttery crème fraîche and bake for 35 minutes until golden.
  4. Meanwhile, make the elderflower syrup. Place the remaining sugar in a small saucepan with 250ml water and bring to the boil. Reduce the heat to a simmer and let bubble for 15–20 minutes until you have a drizzle-able syrup. Stir through the elderflower cordial and allow to cool a little.
  5. Remove the cake from the oven and test with a skewer or cocktail stick – it should come out clean. Prick all over with a fork, then pour over the syrup. Allow to cool completely before cutting into squares and sprinkling with the chopped pistachios.
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