Gaby's Bakery - Spiced Semolina Cake & Focaccia Bread

May 20, 2020

Gaby's Bakery - Spiced Semolina Cake & Focaccia Bread

300 languages and 270 Nationalities. A cultural mix that makes London such an exciting place to live. Well it used to be anyway, and I’m sure it will become so again soon after lockdown is lifted. Here I offer two international recipes. One from the mysterious East and one from a European cradle of gastronomy.

Spiced Semolina Cake

Ingredients:
180gms semolina
120mls yoghurt
120mls milk
100gms sugar
80gms melted butter
1 tbsp chopped pistachios
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp cardamom powder
Pinch of saffron
Pinch of salt

Method:
Prepare a 20cm cake tin, grease and line with parchment paper. In a bowl, mix the semolina, salt, cardamom powder, saffron and sugar. Add in the melted butter, yoghurt and milk. Combine well and leave to stand for 15 minutes.
Preheat oven to 180c.

Add in the pistachios, (the batter should be of pouring consistency). Pour the batter into the prepared tin and bake for appx 25 mins / until a skewer comes out clean. Serves well with vanilla ice cream.

Focaccia Bread

Ingredients:
300gms strong white bread flour
7gms quick yeast
175mls warm water
9 tbsp olive oil
2 tbsp sea salt flakes
3 sprigs rosemary leaves

Method:
Place the rosemary in 6 tbsp of the olive oil and leave to infuse. Mix the flour, yeast, remaining 3 tbsp of olive oil and 1 tbsp salt together and then gradually mix in the water, (which will give you a sticky dough). Lightly flour a work surface and knead for 5-8 mins, until the dough becomes smooth and elastic.

Lightly oil a large bowl, place the dough in and cover with an oiled piece of cling film and/or tea towel. Leave in a warm place for an hour, or until it has doubled in size.

Once proved, punch down the dough/knead for a minute or two and then place in the prepared tray and push out to fit all corners. Leave to rise again for 30 mins, and preheat oven to 200⁰C. Before placing in the oven, use your finger to make dimples in the dough and then drizzle the rosemary infused olive oil over and sprinkle the remaining salt.

Bake for appx 20 mins, until golden brown. Take out the oven and leave to cool covered with a piece of foil (which creates steam to keep the crust soft).

Enjoy


Gaby Van Clarke





Also in Blogs

Gaby's Bakery Blog - Chinese Mango Pudding
Gaby's Bakery Blog - Chinese Mango Pudding

October 23, 2021

There are thought to be 500 -1000 known varieties of mango and this recipe takes only a little more effort than peeling one, plus a two hour lay-by in the fridge. 

Continue Reading

Beauty and the Beast - The Challenges of Curly Hair
Beauty and the Beast - The Challenges of Curly Hair

October 23, 2021

Wavy and curly hair can be the most enchantingly gorgeous, but for some people it can be a beast to manage. Here we go through the whys and the wherefores.

Continue Reading

Haircare Dirty Secrets #4 – The Truth about Toners
Haircare Dirty Secrets #4 – The Truth about Toners

October 15, 2021

Does your colour change or fade too quickly? Does your comb snag on dry coarse ends? You may be getting the wrong toner. When things aren’t going right in life, it may be a small problem or...

Continue Reading