Ingredients
- 250 g of semolina (large caliber)
- 120 g canned pineapple cut into small pieces
- 150g caster sugar
- 50g grated black coconut
- 100 g raisins
- 70 g crushed nuts
- 1 small glass of milk (15 cl)
- 200g fresh cream
- 110g melted butter
- The syrup:
- 150 g caster sugar
- 1 sachet of vanilla sugar (7 g)
- 1 juice of half a lemon
- 20 cl of water
- a few walnut kernels
Preparation
In a container, mix the semolina and sugar. coconut, raisins, walnuts and pineapple pieces. Add the milk, cream and melted butter. Stir gently.
Spread the mixture into ramekins and set aside for 1 hour. Cook in a preheated oven at 180°C until golden brown.
Preparation of the syrup: in a saucepan over low heat, mix the caster sugar, sugar, water and lemon juice.
Stir gently until the sugar has melted.
At the end of cooking the cakes, water them with the syrup and garnish them with walnut kernels.
Serve the Pineapple Semolina Cake cold.
source: la-cuisine-marocaine.com
