Russian semolina cake

Kefir is an ingredient that originated in the Caucasus Mountains. It’s fermented milk – a bit like yogurt but with a slight fizz to it – and has great health benefits (see p14). As a drink it’s an acquired taste, but in this traditional cake, it just adds an edge to the sweetness.

190g coarse semolina

250g kefir

100g slightly salted butter, at room temperature, plus extra for the tin 160g dark brown soft sugar

1/2 tsp vanilla bean paste

2 medium eggs, beaten

1 tsp bicarbonate of soda condensed milk, to serve (optional)

1 Put the semolina and kefir in a bowl and mix until well blended. Cover with a clean tea towel and leave for 2 hrs.

2 Heat the oven to 180C/160C/ gas 4. Butter a 20cm round cake tin. 3 Using a handheld electric whisk, beat the butter until soft. Add the brown sugar and whisk until creamy and slightly lighter in colour. Add the vanilla bean paste and then the beaten eggs, a little at a time, whisking thoroughly after each addition.

4 Gradually incorporate the semolina mixture, then the bicarbonate of soda, beating well after each addition. Pour the batter into the prepared cake tin and bake for 30-35 mins until brown and springy to the touch. Leave to cool in the tin.

5 Slice and serve, drizzled with condensed milk, if using.

PER SERVING (6) 391 kcals • fat 17g • saturates 10g • carbs 51g • sugars 28g • fibre 1g • protein 7g • salt 0.8g