|Chocolate Semolina Cake with Salted Peanut Crumble|
The chocolate semolina cake is light with a slightly grainy and crumbly texture while the crust of the cake is quite crispy. It is highly recommended that you use a plate when eating this cake unless you don’t mind cleaning crumbs from your table top and floor.
The salted peanut crumble is optional but highly recommended. Sweet salty crispy peanuts adds another dimension to this already interesting cake.
In the recipe below I have given the ingredient list for the crumble in parts instead of specific measures. You can use as much or as little crumble as you like. For the cake I used about ½ cup of crumble mixture.
Adopted from taste.com.au
½ cup butter or oil
¾ cup sugar
2/3 cup semolina
1½ cups flour, sifted
1/3 cup cocoa powder
½ cup milk
1½ teaspoons baking powder
Pinch of salt (omit if using salted butter)
For the salted peanut crumble:
1 part salted peanuts, chopped
1 part sugar
1 part flour
1. Heat oven to 180 degrees celcius. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with baking paper.
2. Beat butter and sugar until pale and creamy. Add eggs, 1 at a time followed by milk and continue mixing until well incorporated
3. Add semolina, flour, cocoa powder, baking powder and salt and incorporate. Do not overmix. Pour batter into cake pan
4. To make the salted peanut crumble, combine peanuts, flour and sugar and add enough melted butter so that the mixture just starts to come together. Spread the crumble mix on top of the batter
5. Bake until a skewer inserted into the centre comes out clean, about 30 to 40 minutes