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Richard Leach’s Lemon-Poppy Semolina Cakes With Blueberry Sauce

Lovely lemony semolina cakes are baked in individual pans and served over a warm blueberry sauce.

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  • Serves: 8
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1 cake, 1/3 cup sauce

Amount Per Serving
 
Calories:
310 
Calories from Fat:
120 
Total Fat:
13g 
Saturated Fat:
8g 
Cholesterol:
35mg 
Sodium:
420mg 
Total Carbs:
43g 
Dietary Fiber:
3g 
Sugars:
2g 
Protein:
7g 

DIRECTIONS

  1. Preheat oven to 325 degrees F. Lightly oil or spray 8 four-inch tart pans with baking spray. Set aside.

  2. To make cakes: Place SPLENDA® Granulated Sweetener semolina, cornstarch, cake flour, baking powder, salt, lemon zest and poppy seeds in a medium mixing bowl. Mix until well blended. Add egg whites and milk. Mix until well blended. Add melted butter. Stir well.

  3. Pour batter into prepared pans. Pans will be full. Bake in preheated 325 degrees F oven 20-25 minutes or until firm to the touch.

  4. Make sauce. Place all sauce ingredients in a medium saucepan. Heat over medium heat and simmer until soft. Puree mixture in a blender or food processor until smooth.

  5. Serve Cakes by pouring sauce onto individual serving dishes. Place warm cakes on top of the sauce. Garnish with a few fresh blueberries.

INGREDIENTS

  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup semolina flour
  • 1/2 cup cornstarch
  • 1/2 cup cake flour
  • 3 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated lemon zest
  • 1 tablespoon poppy seeds
  • 4 egg whites
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 4 cups fresh blueberries
  • 1 teaspoon fresh lemon juice

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