Have Your Semolina Cake and Eat it Too
New Zealand Rations Manager Julie McGeorge has noticed that students and instructors alike often do not use the semolina provided in their rations. Instructors have told her that students don't like it, but Julie figured they just hadn't seen it used well. For our branch's season opener party, Julie made a Turmeric Spiced Semolina Cake using only ingredients provided in the NOLS ration. Moreover, she found all the ingredients in the "nomad bin" (a bin of leftover or unused course food that is offered free to students and staff for personal use). The cake was a hit at the party and we're sharing the recipe with this season's New Zealand semester students.
(For North American audiences, you'll have to convert from the metric; we're all grams and liters Down Under!)
Turmeric Spiced Semolina Cake
250g fine semolina
60g plain flour
1 teaspoon ground turmeric
1 1/2 teaspoons baking powder
225g brown sugar
125ml vegetable oil
1 tablespoon peanuts
1. Grease frybake
3. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
4. In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat rapidly 5 minutes. This step is essential, get in there and really beat it.
5. Pour into a prepared frybake. Sprinkle top with peanuts.
6. Bake on whisperlite stove using twiggy fire or funnel method.