Author Notes: One of my favorite Arabic dessert. It is a semolina (Indian sooji) based cake soaked and drenched in sugar syrup. Moist and delicious sweet for all occasions. —Jiya.A
Serves: 16
Ingredients
FOR CAKE BATTER
-
1/2
cup All-Purpose Flour
-
3/4
cup Vegetable Oil
-
1
Egg
-
1
teaspoon Vanilla Extract
-
1 1/2
cups Semolina
-
1
cup Milk
-
1/2
cup Sugar
-
1
teaspoon Baking Powder
FOR SUGAR SYRUP
-
1
cup Sugar
-
1
cup Water
-
1/4
Lemon juice
Directions
- SUGAR SYRUP-Bring water, sugar, and half lemon juice to boil till all the sugar gets dissolved in the water or until string consistency.
- Cool the sugar syrup to room temp and store in a glass jar.
- Blanch some almonds and keep aside dry.
- Take a large bowl and mix all the dry ingredients.
- Add the veg oil and milk and combine the mixture well with a spatula.
- Now whisk an egg and vanilla essence into the above mixture. Mix well.
- Pour this cake mixture into the greased pan.
- Score lines on the mixture with a knife and makes a pattern as shown in the picture.
- Bake @ 350 deg F for 30 mins.
- Take the pan out and cut right through the scored lines on the cake.
- Pour the cold sugar syrup onto the hot cake.
- Back into the oven for another 15 mins.
- Cool the cake to room temp or serve warm.
-
Tip# You can use fine and coarse semolina in equal parts for the recipe.
Tip# Substitute sugar syrup with thickened milk mixture(Milkmaid + Heavy cream) for a fudgy semolina cake.
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Photo by Spoon of Faith
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Photo by Spoon of Faith