Month of May: “Together: Our Community Kitchen” Recipe: Oxana Sinitsyna’s Russian Semolina and Kefir Cake

“Your memory feels like home to me. So when ever my mind wanders, it always finds it’s way back to you” Renata Suzuki

Kefir is fermented milk that originated in the Caucasus Mountains of Russia. Added here to this all semolina flour cake it adds a little tang to the sweetness. It is a dense but spongy cake, not too sweet. Delicious with tea.

Abby and I loved the outdoors. No specific stories or insights bubbling up on this day, only hill and mountain memories on this memorial day. A picture is worth a thousand words so here are four thousand.

Ingredients: 1 cup plus 2 tbsp course semolina, 1 cup plain kefir, 7 tbsp unsalted room temperature butter, 1/4 tsp salt, 3/4 cup packed dark brown sugar, 1/2 vanilla bean paste ( I used 1 tsp. vanilla), 2 eggs, 1 tsp baking soda, condensed milk (optional)

1.Place the semolina and kefir in a bowl and blend. Let set for 2 hours and cover with a clean kitchen towel over it.

2. Preheat oven to 400F. Butter a 8 or 9 inch cake pan. Beat butter until soft, add salt and brown sugar and beat until creamy and slightly lighter in color. Add vanilla and eggs one at a time. Gradually incorporate the semolina mixture, then the baking soda. Beat well after each addition. Pour batter into cake pan and cook for 35-40 minutes until brown and spongy to the touch. Let cool in pan. Serve with condensed milk if using. I sprinkled with confectioner’s sugar.

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