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
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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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