SUJI SEMOLINA CAKE

Had some guests over for lunch today and tried out a new cake, an interesting one in fact, because it uses semolina (suji). Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings and couscous. I picked the one that's not too fine, so that it gives a nice texture to this cake. Apparently I was told that this is a somewhat traditional cake and not many young ones know about this cake, what more bake it. My aunt mentioned it a week ago, that she misses eating this. It's not easy to find it sold at the bakeries. So I took it as a challenge to try it. 

Result: It has a grainy  and nutty texture, some what crumbly, but has a very rich taste. Almost like butter cake, but with a nice crunch. Use good grade butter for a good result.

I love it!

This recipe results to a large cake. I halved the ingredients and it fits a 7 x 7 square tin.

You'll need (original recipe):

400 gm butter
240gm semolina flour
2 tablespoon of sweetened condensed milk
grated zest of 1 orange
juice of half orange

- Cream butter and condensed milk till light and fluffy. Add in orange zest as well as orange juice, then semolina (suji) and continue mixing. Cover batter with plastic wrap and leave it aside overnight. This is to allow the semolina to expand and soften.

preheat oven to 180deg.
grease, line and flour a 28 x 20 rectangle tin.

4 whole eggs
10 egg yolks
300 gm castor sugar
160 gm self raising flour
100gm ground almond

- Beat eggs till light. Add sugar and continue mixing. Add semolina batter. Fold in flour and ground almond. 
- Place in prepared tin.
- Bake for about 30 mins in 180deg and lower the temperature to 150 deg for the last 10 mins, till cake is cooked when tested with a skewer.

Enjoy :)