Semolina Cake
This Semolina Cake is a very simple dessert that is crumbly and moist but not too heavy. Semolina flour is better suited for this cake but you can use regular rava also. Semolina is coarse, golden colored, milled flour from durum wheat mainly used for making pasta. It is widely available at the Indian store and some grocery store chains like Publix and definitely online. Fresh coconut is preferred but you can substitute dried unsweetened coconut also. I used frozen grated coconut that has been thawed for this recipe. It is available at your local Indian store and major grocery store chains, kept near frozen pastry and pie shells. The flour, coconut and chopped nuts are roasted to bring out the flavor. Whole milk yogurt is recommended but you could use low fat also. Adding the crunchy top layer of toasted sweetened coconut flakes and cashews compliment this soft and moist cake.
You should plan ahead since there is resting time involved before and after making the cake, but it is well worth the wait.
Yields 16 pieces
Time: 3.5 hours
Hi everyone, my name is Aswathy. Welcome to Aswathy's Kitchen where you can find sweet and savory recipes to enjoy!
All of the photography is done by my husband, Kuruvilla and my daughter, Tia. Taste testing is provided by my close friends and family. Thanks for being part of this journey and all your support.
Ingredients and Instructions
- 6 tbs. butter
- 1.5 cup semolina flour
- 0.75 cup fresh grated coconut
- 0.33 cup chopped cashew
Melt the butter in a skillet on medium heat. Add semolina, coconut and chopped nuts. Roast, while stirring often, until semolina turns golden brown in color. This takes about 8 to 10 minutes. Transfer to a bowl and let it cool to the touch, about 30 min. Do not skip this step. You can place it in the refrigerator if you are pressed for time.
- 1 cup sugar
- 0.25 cup honey
- 0.5 tsp. salt
- 0.5 cup water
Add all these ingredients to a saucepan and bring to a boil. Continue cooking on medium heat for another 5 minutes. You should have 1 1/4 cup of syrup. If you end up with less, add enough water to make up the difference. Set this aside.
- 2 cup whole milk yogurt
- 0.5 cup water
Add yogurt and water to the cooled semolina mixture and mix well. Let stand for 30 minutes until semolina is fully hydrated. This waiting time is important for a soft and moist cake.
Butter bottom and sides of a 9-inch square baking pan or line it with parchment paper and set aside.
Preheat oven to 350 degree F and set the rack in the middle position.
- 0.5 cup sugar
- 1 tbs. baking powder
- 0.5 tsp. baking soda
- 0.5 tsp. salt
- 0.5 tsp. cardamom powder
Whisk all these ingredients into the semolina batter. Transfer to the prepared pan and bake it in the middle rack for about 35 to 40 minutes, until cake turns light golden brown around the edges. Remove from the oven and let it rest, about 10 minutes, but not more. The cake has to be warm when the syrup is poured for even soaking.
- 1 tsp. vanilla
- 2 tbs. lemon juice
While the cake is resting, add vanilla and lemon juice to the sugar syrup. Pour over the warm cake and let it rest for at least 2 hours.
- 0.33 cup chopped cashew
- 0.33 cup sweetened coconut flakes
- 1 tsp. butter
Melt the butter in a small pan over medium heat and toast the coconut and cashew until coconut flakes turn golden brown. Sprinkle on top of the cake at the end of the two hour rest. Serve cold or at room temperature. Enjoy!
