serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Food To Make Your Heart Sing
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g strawberries, hulled and quartered
- 100 ml honey, to serve
- vanilla ice cream, to serve
Batter
- 250 g fine semolina
- 100 ml melted ghee
- 100 g desiccated coconut
- 75 ml milk
- 110 ml cold sugar syrup (see note)
- 50 g Greek natural yoghurt
- 135 ml coconut cream
Instructions
- Preheat a fan-forced oven to 180˚C.
- For the batter, place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth. Or you can do this by hand with a whisk.
- Spread the batter evenly into an ovenproof dish (approximately 15 cm x 23 cm). Scatter the strawberries over the top and gently push down.
- Bake for 20-25 minutes or until the top is golden. Remove from oven and drizzle with honey. Serve warm with ice cream.
Note
• Sugar syrup is simply equal parts sugar and water combined and heated until dissolved and thickened slightly.
• This cake-style mix can be quite soft so it can be consumed directly from the tray, beware of how hot it can get!
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food To Make Your Heart Sing
