Cardamom and Rose Scented Sugee Cake

 

Cardmon & Rose Scented Baked Sugee Cake

Rich semolina and freshly grated coconut cake lightly scented with rose water and cardamoms

Preparation time:   20 minutes

Cooking time: 40 minutes

Serves: 8

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

METHOD

  1. Preheat oven to 180°C. Line an 28cm X 18cm baking pan with non-stick paper.
  2. Whisk the semolina, baking powder, sugar and cardamom powder in a large bowl.
  3. Stir in the Q.B.B. ghee and the milk until combined. Next, fold in the coconut.
  4. Transfer the batter to the prepared pan and spread it out evenly. Let it sit for 10 minutes.
  5. In the meantime, combine the rose syrup and water and keep it aside.
  6. 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.
  7. 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.)
  8. 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.

 

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