Rich semolina and freshly grated coconut cake lightly scented with rose water and cardamoms
Preparation time: 20 minutes
Cooking time: 40 minutes
300 g fine semolina flour
2 teaspoons baking powder
100 g caster sugar
1/2 teaspoon cardamom powder
120 g Q.B.B. ghee, melted
360 g full cream milk
200 g freshly grated coconut
50 g whole almonds
150 g rose syrup (you can buy this from supermarkets)
100 g water
- Preheat oven to 180°C. Line an 28cm X 18cm baking pan with non-stick paper.
- Whisk the semolina, baking powder, sugar and cardamom powder in a large bowl.
- Stir in the Q.B.B. ghee and the milk until combined. Next, fold in the coconut.
- Transfer the batter to the prepared pan and spread it out evenly. Let it sit for 10 minutes.
- In the meantime, combine the rose syrup and water and keep it aside.
- Score the batter into 2.5 cm (1 inch) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter. Place 1 almond in the centre of each piece of batter.
- Bake until the sides and top are golden brown, for about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)
- Once out of the oven, cut the cake along the lines you scored. Slowly pour the syrup onto the hot cake. Let the cake sit at room temperature for 2 hours to allow for the syrup to be absorbed before serving.