Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Syrup
Batter
Rhubarb
Stewed rhubarb
Utensils
For a baking tin approx. 24 x 30 cm, lined with baking paper
How it's done
Syrup
Place the water, sugar and star anise in a pan. Crush the cardamom pods, add to the pan, warm through, stirring until the sugar has dissolved. Remove the pan from the heat. Grate in the zest from the lemon, squeeze in the juice, cover and leave to infuse for approx. 10 mins., remove the spices.
Batter
Melt the butter in a small pan, allow to cool slightly. Cut open the vanilla pod lengthwise, scrape out the seeds, mix with the yoghurt in a bowl. Add the butter and eggs, beat using the whisk on a mixer.
Mix the semolina, baking powder and salt, add to the egg mixture, mix and transfer to the prepared tin.
Bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly.
Drizzle
Pour the syrup over the warm cake, remove from the tin, leave to cool on a rack.
Rhubarb
Crush the cardamom pods. Cut the rhubarb diagonally into approx. 4 cm pieces, place in a pan with the cardamom.
Stewed rhubarb
Add the sugar and star anise to the pan, mix, bring to the boil. Reduce the heat, cook for approx. 5 mins. until just soft, stirring occasionally. Remove the spices, spread the warm compote on top of the cake just before serving.
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