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Richard Leach’s Lemon-Poppy Semolina Cakes with Blueberry Sauce recipe

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

Recipe: Richard Leach’s Lemon-PoppySemolina Cakes with Blueberry Sauce

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 large 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

  • Preheat oven to 325°F (160°C).Lightly oil or spray 8 four-inch tart pans with baking spray.Set aside.
  • To Make Cakes: Place SPLENDA® GranulatedSweetener semolina, cornstarch, cake flour, baking powder, salt,lemon zest and poppy seeds in a medium mixing bowl. Mix untilwell blended. Add egg whites and milk. Mix until well blended.Add melted butter. Stir well.
  • Pour batter into prepared pans. Pans willbe full. Bake in preheated 325°F (160°C) oven 20 to 25minutes or until firm to the touch.
  • To Make Sauce: Place all sauce ingredientsin a medium saucepan. Heat over medium heat and simmer untilsoft. Puree mixture in a blender or food processor until smooth.
  • Serve cakes by pouring sauce onto individualserving dishes. Place warm cakes on top of the sauce. Garnishwith a few fresh blueberries.

    Makes 8 servings.
    Preparation Time: 30 Minutes
    Total Time: 50 Minutes

    Nutritional Information Per Serving (1/8of recipe): Calories 310 | Calories from Fat 120 | Fat 13g (sat8g) | Cholesterol 35mg | Sodium 420mg | Carbohydrates 43g | Fiber3g | Sugars 2g | Protein 7g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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