Name: Poppy Seed Semolina Dessert
Total time: 50 min
Ingredients: 1.5 cups water (375 ml); 40 full tsp Splenda Granulated (20 g) (2 fingers less than 1 water glass); 3 eggs; ½ water glass of oil (120 ml); ½ cup light milk (125 ml); ½ cup semolina (100 g); ½ cup blue poppy (100 g); 1 cup flour (100 g); 1 tsp vanilla extract; ½ packet baking powder; ½ tsp baking soda; 20 full tsp Splenda Granulated (10 g)

Poppy Seed Semolina Dessert

Makes8 slices
Baking Time35 min
Total Time50 min
Calories335
Made withSplenda Granulated

Ingredients

For the syrup

1.5 cups water (375 ml)
40 full tsp Splenda Granulated (20 g) (2 fingers less than 1 water glass)

For the cake

3 eggs
½ water glass of oil (120 ml)
½ cup light milk (125 ml)
½ cup semolina (100 g)
½ cup blue poppy (100 g)
1 cup flour (100 g)
1 tsp vanilla extract
½ packet baking powder
½ tsp baking soda
20 full tsp Splenda Granulated (10 g)

Nutrition Info Per Serving
% Daily Value*
Energy335 kcal429.49%
Total Fat22.25 g28.53%
Total Carbohydrate26.72 g9.72%
Fibre3.26 g11.64%
Protein7.99 g15.98%

Instructions

1

Firstly, to prepare the syrup, put Splenda Granulated and water in a saucepan and stir until the Splenda dissolves. Boil for 15 minutes and set aside to cool.

2

To prepare the cake, put the egg, Splenda Granulated, milk powder and baking soda into the mixing bowl and whisk with a blender until the mixture thickens. Add oil, milk, semolina, poppy seeds and vanilla extract and whisk a little more. Add the sifted flour and baking powder and whisk a little more.

3

Transfer the dough into the cake mould greased with oil and bake at 170°C for 35 minutes.

4

After removing the cake, let it cool for 5 minutes. In the meantime, pierce the cake before pouring the cooled syrup, so that it will absorb the syrup better. Pour the syrup over the cake slowly and wait for it to absorb.

Your Splenda Poppy Seed Semolina Dessert is ready. Enjoy your meal.

* If sugar was used instead of Splenda, the calorie content of 1 portion/slice would be 553 calories!

Made with