Sunday, July 19, 2015

Easy Eggless Semolina Cake

This is a supereasy to make and very comforting semolina cake. I had a version of this cake way back at a friend's home. I was craving to have some cake that goes well with tea or coffee but was not in a mood for anything elaborate. Searching in the internet, I came across basbousa, a Mediterranean semolina cake and thought it might be interesting. I am glad that I gave it a try this weekend and was extremely happy with the cake. It is bit higher on the calorie side but then again indulgence is allowed once in a while.


(This is for my 7 inch pan)

Semolina - 1 cup
Sugar - 1/4 cup (It was mildly sweet which we like, you can increase the sugar to 1/2 cup)
Yogurt - 1/2 cup
Milk - 1/2 cup (Whole or skim)
Butter - 2 tablespoon (soft)
Raisins- Fistful (optional)
Almonds - 5-6, to garnish

For syrup

Water - 1/2 cup
Sugar - 1/2 cup
Cinnamon - 1 inch
Cardamom - 3/4 pieces

Dry roast the semolina for 5-7 minutes. Be careful not to burn it.

In a bowl, mix the sugar with yogurt well. Add milk to it and stir it again. Now add the roasted semolina to it and mix it well. If it is too tight, you can add 2 more tablespoon of milk.

Add the butter to it and set aside for few minutes so that the butter is nicely absorbed. Add the raisins to the mixture.

Pre heat the oven at 180C.

In the meantime, add water and sugar for the syrup in a pot and bring it to boil. Add the cardamoms and cinnamon.

Once the sugar is melted, lower the heat and let it simmer for 10-15 minutes till the syrup is thick.

Transfer the semolina mix into a greased pan and bake it for 25-35 minutes.In the meantime chop the almonds.

Last 5-7 minutes I have broiled the cake to give it a nice color on the top. Once done (test with a fork, when inserted it should come out clean), take it out carefully, and make some slits on it with a knife.

Pour the syrup on the warm cake and garnish with slivered almonds.

Have a piece as it is or with your afternoon tea.