SEMOLINA CAKE

Unlike regular cake, semolina cake has a different texture ,though it is moist. Semolina cake is very much inspired by the Mediterranean dessert Basbousa. Basbousa is a cake prepared from semolina which is infused with saffron and topped up with lemon, rose , orange syrup or honey and nuts. Lemon jest also used.
I made this cake egg free and with ingredients of my choice. I skipped adding coconut as my family don’t like it much. So, here is an Indian and egg free version of Basbousa.

Preparation time: 15 minutes
Cooking time: 40 minutes
Seeves: 4 persons

Ingredients:

1 cup semolina
1/4 cup wheat flour
1/2 cup sugar
1 cup curd
1/4 cup ghee
1/4 cup milk
1 tsp baking powder
1/2 tsp baking soda
1/4 cup salt
1 tsp cardamom powder
1/2 tsp saffron

For glaze and topping:

2 tbsp powdered sugar
2 tbsp lemon juice
2 tbsp coarsely grinded pistachios

Method:

1. Mix semolina and sugar and grind it till the sugar is ground properly.

2. Transfer it into a vessel, add salt, baking powder and baking soda and mix well.

3. Now add curd to this and mix well, cover and keep aside.

4. Prepare baking tin by greasing and lining a butter paper. Keep aside and pre heat the oven for 10 minutes at 180℃.

5. In a mixing bowl, add milk, ghee ,saffron, cardamom powder and whisk it till everything incorporates well.

6. Now add this to semolina mixture and mix it by cut and fold method. Do not mix more.

7. Pour it into prepared baking tin and bake it in a preheated oven for 30-40 minutes at 180℃. Check doneness of the cake after 30 minutes by inserting toothpick.

8. Once it is baked, keep it in tin for 10 minutes then unmould it on a wire rack and let it come to the room temperature.

9. When the cake is baking, prepare the glaze by mixing lemon juice and powdered sugar.

10. Once the cake comes to room temperature, pour prepared glaze on top and sprinkle pistachio.

11. Enjoy and relish with tea coffee or as you wish.

Note:
1. Make sure that all ingredients are at the room temperature.
2. You can add, tooti frooti , dry fruits to batter.
3. Can replace lemon glaze with rose, orange syrup or honey.