A very mor-ish cake, you won't be able to stop eating this. Despite the "cake" nomenclature, this cake is more like a sweet, it can also be served as a pudding, and the leftovers carefully hidden for the next day's lunch boxes or tiffin-- good luck on that one!
I've made some changes to the traditional recipe, in that I now find rose essence more exotic than almond essence..
You need:
A lined 20-30 cm cake tin
1/2 kg sugar, or 2 and a half cups
1 cup water
3 cups of fine semolina
1/2 teaspoon rose water+ 1/2 teaspoon orange blossom water or 1/2 teaspoon almond essence
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2 fresh coconuts ground or 1 cup shredded coconut soaked in 1 cup of coconut milk
6 egg yolks
3 tablespoons ghee or melted butter
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Steps:
- Make a syrup of the sugar and water. Stir sugar in the water over a medium flame to ensure it melts, and do not allow to boil. Simmer for about 5 minutes. Set aside to cool. Under a fan or in a bowl of ice if your are impatient, or short of time, like me!
- When the syrup is cool, add all the semolina and allow to soak for 1-2 hours. The longer the better, but you can get away with 1 hour.
- If you are using shredded or dessicated coconut, mix it into the coconut milk and leave to soak. You can also use plain full fat milk if preferred.
- Beat the egg yolks.
- Stir the coconut into the soaked semolina mixture.
- Add the eggs and ghee alternately to the mixture.
- Add the essences.
- Leave to stand for an hour. Preheat oven to 190 C. <---- remember this step!
- Pour the cake mixture into the prepared cake tin and bake for 45 minutes.
- Check for doneness, using a skewer, stick or uncooked spaghetti. It should come out clean, but a bit damp.
- Place a wire rack over the cake tin, and invert the cake to remove cleanly.
- Peel off the paper before serving. Scatter some rose petals, or just cut into chunks and serve with custard or icecream.
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