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🍽️ Creamy Apricot Semolina Bake

252 kcal · 30 min · 4 servings

Ingredients

• 600 ml milk (1.5% fat)
• 120 g spelt semolina
• salt
• 20 g cocoa powder (2 tbsp)
• 2 tbsp whole cane sugar
• 750 g apricots
• 5 g butter (1 tsp)
• 3 eggs
• 5 g powdered sugar from whole cane sugar (1 tsp)

Instructions

1. 1. Heat the milk in a pot until it boils.
2. 2. Add semolina, a pinch of salt, cocoa powder, and sugar.
3. 3. Stir the mixture over low heat for about 5 minutes until it becomes thick.
4. 4. Remove the pot from the heat and let the mixture cool down.
5. 5. Pour boiling water over the apricots.
6. 6. Shock them with cold water to stop the heat.
7. 7. Peel the skin off the apricots.
8. 8. Halve the fruits and remove the pits.
9. 9. Put the apricot halves back together.
10. 10. Brush a baking dish (22 x 22 cm) with butter.
11. 11. Separate the eggs by keeping the yolks and whites apart.
12. 12. Whisk the egg yolks with a whisk.
13. 13. Stir the egg yolks into the cooled semolina mixture.
14. 14. Beat the egg whites until they form stiff peaks.
15. 15. Gently fold the beaten egg whites into the semolina mixture.
16. 16. Pour the mixture into the prepared baking dish.
17. 17. Press the prepared apricots into the mixture.
18. 18. Preheat the oven to 180 °C (160 °C with fan or gas level 2–3).
19. 19. Bake the casserole for about 35 minutes.
20. 20. Dust the finished casserole with powdered sugar.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 252
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 38 g