Serves 6 Preparation time 30 minutes
Ingredients
200 grams semolina or soogi
1 cup milk
200 grams butter or Margarine
200 grams sugar powdered
4 eggs beaten well
½ teaspoon baking powder
200 grams desiccated coconut
1teaspoon vanilla essence
½ teaspoon salt
100 grams raisins
Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Cream the butter / margarine and sugar well. Add the eggs, desiccated coconut, salt and vanilla essence and mix well. Slowly add the roasted semolina, and fold in the mixture to form a smooth slightly thick consistency without lumps. Mix in the raisins. Add a little milk if the mixture is too thick. Pour into a greased and papered baking dish or cake tin and bake in a moderate oven for about one hour or till the cake is done. Cool and remove from the tin.
This Recipe is from my book THE ANGLO-INDIAN FESTIVE HAMPER
I have tried Semolina cake called love cake from Srilanka which again looks like a british influenced cake from the then ceylon. But unfortunately I found that semolina does not cook well and it remains uncooked and hard when you bite. I want to try your recipe. Is there any tips that you can provide.
ReplyDeleteYes it is very simikar to the Srilankan Love Cake. Add more milk to get a lighter cake.
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