Greek · Dessert
Honey Soaked Semolina Cupcakes
A lightened take on Greek semolina-honey cake, scaled down into two individually soaked cupcakes: a close-crumbed semolina sponge built on greek yogurt instead of butter, baked, then drenched in a thin cinnamon-honey syrup and finished with crushed walnuts.
$1
15 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
260Calories
7.6gProtein
9.3gFat
37.1gCarbs
15.5gSugar
1.6gFiber
266mgSodium
58mgChol
1.8gSat Fat
127mgPotassium
89mgCalcium
1.1mgIron
0.2mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water so the tin heats evenly.
2
Whisk the egg with the sugar until pale, then beat in the greek yogurt, sunflower oil, orange zest and vanilla extract.
3
Fold in the semolina, self-rising flour and baking powder until just combined into a thick batter, being careful not to overmix.
4
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until risen, golden and a skewer comes out clean.
5
While the cupcakes bake, warm the honey and water together in a small pan over low heat until syrupy, about 3 minutes, then stir in the cinnamon.
6
As soon as the cupcakes come out of the oven, prick the tops a few times with a skewer and spoon the warm honey syrup slowly over each so it soaks in.
7
Scatter the crushed walnuts over the top and leave the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g fine semolina
- 0.7 oz20g self rising flour
- 1.4 oz40g full-fat greek yogurt
- 5/85/8 eggs, whisked (30g)
- 0.3 oz8g sunflower oil
- 0.4 oz10g sugar white
- 0.1 oz3g baking powder
- 0.3 oz8g zested orange
- 0.1 oz2g vanilla extract
- 0.8 oz22g warmed into syrup honey
- 0.6 oz18g simmered with honey water
- 0 oz1g cinnamon ground
- 0.3 oz8g crushed, for topping walnut
