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🍽️ Creamy Pea Semolina Cake

264 kcal · 30 min · 4 servings

Ingredients

• 125 g Butter
• 3 Eggs
• 500 g Spelt semolina
• 0.5 tsp Baking powder
• 0.5 bunch Spring onions
• 250 g Frozen peas
• 2 tbsp Yogurt (3.5% fat)
• Salt
• Pepper from the mill
• 80 g Black pitted olive (jar; drained weight)

Instructions

1. 1. Beat 100 grams of butter together with the eggs in a bowl until the mixture is airy and frothy.
2. 2. Mix the semolina with the baking powder in a separate small bowl.
3. 3. Stir the semolina and baking powder mixture into the beaten butter-egg mixture until everything is evenly combined.
4. 4. Wash the spring onions thoroughly and remove the tough ends.
5. 5. Cut the spring onions into small rings.
6. 6. Heat the remaining butter in a pan over medium heat.
7. 7. Sauté most of the chopped spring onions (save one tablespoon for later) in the hot butter for three minutes.
8. 8. Puree half of the thawed peas into a smooth paste.
9. 9. Mix the pea puree with the yogurt and the remaining whole peas.
10. 10. Gently fold the sautéed spring onions into the semolina batter.
11. 11. Add the pea-yogurt mixture to the semolina batter and stir it in gently.
12. 12. Season the entire batter with salt and pepper to taste.
13. 13. Pour the batter into a springform pan, greasing it lightly with fat if necessary.
14. 14. Preheat the oven and bake the cake at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan/Gas level 2-3) for about 40 minutes.
15. 15. Remove the cake from the oven and let it cool down slightly in the pan.
16. 16. Cut the cooled cake into bite-sized pieces.
17. 17. Garnish the pieces with olives and the remaining spring onions before serving.

Nutrition per serving

• kcal: 264
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 33 g