Mannik with black currant
4 servings
60 minutes
Semolina cake with black currants is a cozy treat from Russian cuisine that delights with its delicate taste and aroma. Traditionally, semolina cakes were made in villages where semolina was an accessible and nutritious ingredient. This version of the dish is complemented by juicy black currants, adding a slight tartness and rich berry aroma. The fluffy texture of the cake comes from the swelling of the semolina and the addition of baking powder, while cinnamon gives it subtle warm notes. The finished pie, dusted with powdered sugar, is perfect for family tea time or cozy evenings. It pairs well with a cup of fragrant tea or coffee and serves as a pleasant dessert for breakfast. Its simplicity makes it accessible even for those without culinary skills, and the combination of sweetness and tartness delights both adults and children.
1
Mix semolina with water and sugar, and let it swell for 30 minutes.
- Semolina: 1 glass
- Water: 1 glass
- Sugar: 1 glass
2
Add baking powder and cinnamon. Add flour until the consistency is like thick sour cream.
- Baking powder: 1 teaspoon
- Cinnamon: 1 teaspoon
- Wheat flour: 0.5 glass
3
Place in a mold, top with berries, and gently press down.
- Blackcurrant: 200 g
4
Bake for 30–40 minutes at 180°C
5
Sprinkle with powdered sugar on top and serve!
- Powdered sugar: to taste