EGGLESS SEMOLINA COCONUT CAKE RECIPE

                                                      EGGLESS SEMOLINA COCONUT CAKE RECIPE

INGREDIENTS FOR THE SYRUP

• Sugar – 1 cup
• Water – ½ cup
• Lemon juice – ½ tbsp fresh
• Rose water – 1 tbsp

METHOD

Boil water + sugar + lemon juice for 3 mins till the sugar completely dissolves and you get a thin syrup.

Remove it from flame and mix in the rose water and allow it to cool.

INGREDIENTS FOR THE CAKE

• Semolina [ fine rawa ] – 2 cup [roasted for 2 minutes]
• Desiccated coconut – 1 cup
• Granulated Sugar – ½ cup
• Unsalted Butter – ½ cup
• Milk – 1 ½ cup
• Baking pwdr – 2 tsp
• Almonds – few halved

PREPARATION

Preheat the oven at 190* [convection]

Grease and dust a tin of 7 inch.

Blend the sugar into fine pwdr.

Sieve together the semolina + baking pwdr 3 to 4 times so that they mix well.

METHOD

In a bowl take sugar + butter and beat with a beater  till it becomes creamy and the sugar dissolves.

Add the semolina + baking pwdr  mixture into the butter + sugar mixture.

Add the milk and whisk well till they combine well.

Add the desiccated coconut using a spatula fold in.[don’t beat]

Pour the batter in the pan and tap it well or use a spatula to level it.

Cover it and keep aside for 10 minutes.

Use a sharp knife and cut the batter into 1 inch square shape as shown in the pic.

Place the almonds in each square.

Bake it for 30 – 35 minutes till the sides become golden brown.

Once its done remove it and pour in the cooled sugar syrup little by little with a spoon in all the corners and over the cuts.

Cover it and allow it to sit for 2 hrs till the cake completely absorbs the syrup and becomes fluffy.

NOTES

1. While roasting the semolina it should not change colour.
2. Instead of butter you can use ghee or any odourless and colourless oil.
3. Instead of rose water you can you use orange syrup or vanilla essence or cinnamon.
4. The syrup should be thin and watery not thick.
5. After roasting the semolina you can also powder it.
6. I powdered the sugar so that it dissolves fast.
7. Before baking you can sprinkle extra desiccated coconut on the top also or you can sprinkle after baking as a garnish.
8. Dont add any essence in the batter as it already has a nice flavour of the coconut.

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