Most Middle Eastern sweets are prepared with semolina and they taste very different than those made with flour. Semolina gives desserts a soft and delicate taste. This semolina cake is very easy to make and is uniquely delicious in taste.The texture of this cake is perfectly moist at the center and is crispy at the top. Cardamom and roasted coconut contribute to the delicious taste of the cake.
Health Benefits:
As with other wheat grain, semolina contains gluten which is not safe for those suffering from celiac disease. Still, you can include semolina in your diet as it has numerous health benefits. Semolina helps in maintaining the blood sugar level more effectively. It helps in weight loss and is absorbed by body at much slower rate. Keep your body healthy and fit with this amazing wheat flour.
Ingredients
cup freshly grated coconut: 1
cup semolina (sooji): 1
grams butter: 125
cups sugar: 1 1/2
Eggs: 4
cup all-purpose flour (maida): 1/2
tsp baking powder: 1
tsp ground cardamom: 1/2
How To Make Semolina Cardamom Cake
- If freshly grated coconut is used, it should be dry roasted first.
- Dry roast the semolina also and set aside.
- Beat butter and sugar in a mixing bowl until light and creamy.
- Add eggs and beat very well untilthe sugar gets dissolved.
- Add flour, baking powder, cardamom powder, dry roasted coconut and semolina and mix all these ingredients well.
- Let the batter stand for about 3-4 hours without disturbing as this helps in giving it a fine texture.
- Preheat oven to 350°F. Grease an 8-inch baking tin and pour in the batter.
- Bake about 20 to 30 minutes. Cool completely before slicing.
Trivia:
Semolina based cake is somewhere similar to the texture of sweet corn bread. This dish has been traced back to the Egyptian dish Ma’mounia. Today it is enjoyed in Turkey, Greece, Jordan, Egypt and Israel.