Mix semolina with flour, oil,
milk, eggs, baking powder and 40 gram sugar and put this mixture in a
greased baking tin. Sprinkle the cake with sesame seed. Bake it half an hour
at 190 degrees Celsius. In the mean time, heat 1 cup of water with the honey
and the remaining sugar. Add the juice from the lemon and cut half of the
peel; in small pieces and stir it in. Simmer for half an hour until it has
become syrup. Pour the syrup over the hot cake and serve immediately
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Add a few
tablespoons of water to the sugar and heat on high heat, stirring all the
time, until the mixture becomes golden brown. Pour the caramel mixture into
a greased round cake tin. Put it in a preheated oven at 180 degrees Celsius
for 15 minutes. Distribute the rhubarb on top. Allow this to cool down. Roll out the puff pastry to the
round shape of the cake tin and put it on top of the rhubarb. Bake the pie
20 minutes at 200 degrees Celsius, allow it to cool down for half an hour and turn
it upside down on a plate.
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