DECADENT SEMOLINA CAKE
This Indian Dessert Recipe Serves 6-9
This Decadent Semolina Cake is scrumptiously simple to make, yet extraordinarily great. Semolina cakes have a fluffy texture that is particularly unique in relation to cakes make with plain flour.
It is also referred to as Soji cake in South Africa, Basbousa or Hareesa in the Middle East, Shamali in Armenia, Gabelouze or Kalbelouz in France, & Revani or Ravani in Turkey.
Semolina is the coarse, refined wheat middlings of durum wheat for the most part utilized as a part of making pasta & couscous. The word semolina can likewise allude to sweet treat produced using milk & semolina, known to many as Soji.
Decadent Semolina Cake Ingredients:
- ⅔ cup semolina (85 grams)
- 1 cup milk
- 1 cup castor sugar
- 180 grams butter
- ¼ teaspoon egg yellow (yellow food colouring)
- 2 eggs
- 1 ½ teaspoons baking powder
- 1 ½ cups flour
- ½ cup desiccated coconut
- Additional desiccated coconut for decorating (optional)
- 1 cup castor sugar
- 1 teaspoon rosewater
- 4 whole elachie pods
- 1 cinnamon stick
- 1 cup water
- Preheat oven to 180° Celsius or 356° Fahrenheit.
- In a large mixing bowl, add in the butter, making sure that it is at room temperature.
- Add the castor sugar to the butter.
- Using an electric or hand mixer, beat the butter & sugar on high speed until creamy. This may be done by hand if you do not have an electric or hand mixer.
- Once the mixture is of a creamy texture, crack in one egg.
- Give it a good mix.
- Thereafter, crack in the second egg.
- Mix well.
- Next, drop in the flour.
- Followed by the baking powder.
- Then drop in the desiccated coconut.
- Give it a quick stir & then add in the semolina. I have used the Snowflake brand, but you may use whichever brand you prefer.
- Combine well.
- Then add in the yellow food colouring (egg yellow).
- Followed by the milk.
- Mix well, the batter should be thick in consistency.
- Grease a baking pan or casserole & pour the batter into the greased dish, spreading it out evenly.
- Place the pan/casserole in the oven & bake for 30 minutes.
- Whilst the cake is baking, begin making the syrup.
- Add in the castor sugar to a medium sized pot.
- Thereafter, pour in the water.
- Next, add in the whole ingredients (elachie pods & cinnamon stick).
- Turn the stove heat to medium low & stir until all the sugar dissolves.
- Once the sugar has dissolved, turn up the heat to high & allow the mixture to come to a boil. Let it boil for 5 minutes without stirring, until it gets a bit thick.
- Once the syrup has thickened, turn off the heat, add in the rosewater, mix & set aside.
- When the 30 minutes is over for the cake baking in the oven, insert a skewer or a knife to check if it comes out clean. If there is runny batter on the skewer or knife, bake for a few minutes longer.
- When the skewer or knife comes out clean, remove the cake from the oven & set aside.
- I have used a gas oven to bake my Decadent Semolina Cake & as you can see, the ends came out a little browner than expected, but if you’re using a conventional oven then you will not incur this problem.
- Next, begin pouring the syrup all over the hot cake.
- You may hear a sizzling noise, but that’s perfectly okay.
- Notice how shiny & moist the cake looks.
- When the cake cooled down a bit, I went ahead & decorated the top with desiccated coconut. You may do the same or you can add almonds.
- Thereafter, slice & serve.
- The soft, rich texture on the inside is amazing & I guarantee that you will love every bite.
- Goes well with a hot cup of tea, cocoa or coffee.
- This Decadent Semolina Cake can be stored in a cool, dry place in an airtight container for up to two weeks.