Little grainy diamonds....
I don't know how else to describe this cake..I've made biscuits and crackers using semolina before, and the only difference i found was that it cooks faster and crisps up faster. this is the first time i baked a semolina cake and what i really like about it was the grainy texture that the cake had. although i've spent my entire childhood in the gulf. but this was one sweet that was not a common item on our shopping lists..must have had it only a very few times...now i'm wondering why..its a lovely cake that tastes like a cross between a cake and a coconut barfi..and is also really light and obviously yummy too..
I merged a few recipes to get a recipe that suited me best.. and this is how it goes, its really easy to whip up and doesn't even require a lot of tools and utensils. ( Hooray !! for less clean up )
Ingredients:
2 cups semolina
1/2 cup dessicated coconut (30 g)
1/2 cup sugar (100g)
150 g melted butter or ghee
3/4th cup yoghurt (200g)
3/4 tsp baking soda
1/2 tsp baking powder
1 egg
20 almonds
3/4 th cup water
1/2 cup sugar
juice of half a lemon
Method :
for syrup:- boil sugar and water for 3 - 5 minutes until all the sugar is dissolved. add lime juice and cook for another few minutes. ( as per prefernce you can also add some rose water).
In a large bowl, mix semolina and baking soda. Add the coconut, salt and sugar and mix. add melted butter and yoghurt and mix well until combined. Add egg and mix well. Pour into a well greased pan and even it out on top with a spoon. Allow it to rest for 15 - 20 minutes.
then cut the cake into diamonds or squares. Place an almond in the almond in the middles of each diamond. Bake the cake at 175 degrees for about 20 minutes. Take the cake out and cut the cake into diamonds again. Place the cake back in the oven and bake for another 20 - 25 mins. Until it looks golden and crisp on top.
Take the cake out and spread the syrup on top of the warm cake. Let it soak for some time before serving.
