Recipe of Semolina Cake
Recipe of semolina cake is unique and tastiest sweet dish. It’s made with a blend of semolina and flour. This cake is super amazing and mostly serves in Indian subcontinents and now it’s been trending in European countries. This cake is too much delicious than normal cakes that one who’s eating it can’t stop praising it.
Yoghurt 1 cup
Powdered sugar 5 tbsp
Melted butter 1 cup
Cooking oil 1 cup
Semolina (suji) 2 cups
All purpose flour (maida) half ½ cup
Baking powder 2 tsp
Baking Soda ½ tsp
Milk 1 ½ cup
For Sugar Syrup:
Sugar 1 cup
Water 1 cup
Honey 2 tsp
Almonds 2 tbsp (chopped)
Pistachio 1 tbsp (Chopped)
- Lightly grease a cake pan of 2 pound cake with butter or lightly rub it with cooking oil.
Preheat the oven to 350° or pot if you are baking on stove.
- Sugar syrup:Combine water and sugar in a saucepan. Boil it on medium-high heat for 1 minute to fully dissolve the sugar. Turn off the heat and squeeze lemon juice and stir it well. Set aside to cool down.
- Cake Procedure:Take yoghurt and 5tbsp of sugar and mix it.. Add cooking oil and whisk again until evenly combined. Add sieved semolina, all-purpose flour, vanilla extract, baking powder and baking soda. Stir just until everything is combined (do not over mix) and let it rest for 15 minutes. Then pour batter into prepared pan.
- Baking: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 40 to 45 minutes and check it. (Note: Gently insert toothpick or knife on the cake in the center to be sure that it has cooked all the way through – it should have a springy but firm texture.)
Pour syrup: Remove the cake from the oven and let it cool for 20 minutes. Now slowly pour the slightly warm syrup over top, making sure to pour syrup evenly over the entire surface. The cake will absorb the syrup from the bottom as it sits and it becomes tastier if you place it in refrigerator overnight and serve it next day.)