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raspberry marble bundt cake close up
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Raspberry Semolina Cake with Cardamom

A super moist raspberry semolina cake in Bundt form with warm cardamom, a pink raspberry marble swirl and topping of raspberry cardamom glaze.
Course Breakfast, Dessert
Cuisine American, Fusion, International
Keyword Bundt, Cake, Cardamom, Raspberry
Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 14 servings
Calories 431kcal

Equipment

Ingredients

semolina bundt cake

  • 400 grams fine semolina flour approx. 2.5 cup
  • 400 grams white sugar approx. 2 cups
  • 3 eggs
  • 600 ml heavy cream 2.5 cups
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon salt
  • 1 cup raspberries fresh or frozen

raspberry glaze

  • 1.5 cups powdered sugar
  • 2 tablespoons milk or more as needed,
  • 1 tablespoon raspberry jam
  • 0.25 teaspoon ground cardamom

cake pan prep (optional)

  • 1.5 tablespoons butter softened
  • 1.5 tablespoons white wheat flour

Instructions

raspberry semolina cake

  • Preheat oven to 175 C / 350 F.
  • Mix wet ingredients: Whisk together the eggs and sugar until pale, then mix in the heavy cream.
  • Mix in dry ingredients: Add the dry ingredients over the wet - give them a quick surface whisk to incorporate then mix the dry into the wet until just incorporated.
  • Prepare the cake pan: Rub the cake pan all over with butter then sprinkle with flour and tap off the excess.
  • Pour in the batter: Pour about 85% of the batter into the prepared cake pan.
  • Make the pink raspberry swirl: Mix the raspberries into the remaining batter until it all turns pink. Pour the pink batter into the cake pan in a swirl.
  • Bake: Bake in preheated oven for 50 minutes or until a toothpick inserted in the thickest part comes out clean.
  • Cool: Allow the cake to fully cool on a wire rack before glazing or cutting.

raspberry cardamom glaze

  • Once the cake is cool and ready to glaze, combine all the ingredients for the glaze in a bowl. If it's too dry (not pourable) add half a teaspoon of milk at a time until it reaches a pourable consistency.
  • Pour the glaze over the cake and allow it to set and harden before moving or slicing the cake.

Nutrition

Calories: 431kcal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 83mg | Sodium: 225mg | Potassium: 126mg | Fiber: 2g | Sugar: 44g | Vitamin A: 682IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg