Syrup Cake with Semolina

Syrup Cake with Semolina is very simple to make and tastes great too!

When you have to cook up a dessert at short notice, this could be your go to recipe. Usually, all the ingredients for the cake are available in the pantry. As for the flavouring, you could do plain vanilla for the cake and use cinnamon or star anise for the syrup. Any combination is possible with whatever is in the home pantry.

The syrup is typically flavoured with orange blossom and rosewater. I have used the classic fennel and orange combination to flavor it.

The best part …. drizzling the syrup all over the cake! Any leftover syrup may be stored in the fridge for later use.

The moist semolina cake with syrup can be perfect with a cup of tea or as an after meal dessert.

Try the recipe…it’s for keeps.

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SYRUP CAKE WITH SEMOLINA                         Servings 8

Dry ingredients:

Semolina / Suji – 1 cup

Maida – ¼ cup

Castor Sugar – ½ cup (or slightly less)

Baking powder – ½ tsp

Baking soda – ½ tsp

Salt – ¼ tsp

Fennel seeds – ½ tsp

Wet ingredients:

Oil – ½ cup

Yogurt/ Curd – ¾ cup

Eggs – 2

Orange essence – ½ tsp

Vanilla essence – ½ tsp

For the Syrup:

Water – 1 ¼ cup

Sugar – ½ cup

Orange candied peel – a few pieces

Fennel seeds – ¾ tsp

Salt – ¼ tsp (optional)

Almonds – 8 to 10 (for decoration)

NOTE: All the ingredients must be at room temperature.

Method:

1.    To make the syrup, boil the water in a saucepan. Add in the sugar followed by the fennel seeds. Once the sugar has dissolved, add in the orange peel (you could use orange zest instead). Boil for 3 mins, then turn off the heat and let it cool down completely.

2.    In a dry bowl, add in all the dry ingredients and mix well. Keep aside.

3.    In a large bowl, crack the eggs. Add in the sugar and beat with an electrical beater or whisk till pale and light.

4.    Add in the oil and yogurt and mix well. Add the 2 essence and mix again. Now, add in the semolina mix in 2 parts into the egg mixture. Combine the dry ingredients thoroughly before adding the second part of it.

5.    Leave it aside for 5 mins. In the meantime, prepare a baking dish by lightly greasing it with oil or butter. (I used a 7” round tin )

6.    Lightly mix the batter with a spatula. It will thicken slightly after 5 mins. Pour it into the prepared tin.

7.    Bake in a preheated oven at 180°C till done.

8.    Strain the cool syrup and discard the fennel seeds and orange peel. Put it in the fridge to chill.

9.    Once the cake is baked completely a skewer inserted in the middle should come out clean. Keep it outside for 5 to 7 mins, before cutting it into 8 wedges. Pour enough chilled syrup all over the hot cake to cover the top. Let it rest for 20 mins.

10.  Decorate the cake with peeled almonds. Serve the Syrup Cake at room temperature.

© Rinki’s Kitchen