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Semolina Cake
Nb persons: 10
Yield:
Preparation time: 20 mins + 1 hour soaking
Total time: 2 hours 20 minutes
Source:
| Cake made with semolina or sugee, is popular in many Eurasian communities. In Sri Lanka, the Burghers call it Love Cake and add cashew nuts, rose essence and cardamom. In Malaysia and Singapore, almonds replace the cashews and the flavouring is usually vanilla, a touch of brandy and lemon rind. Here is the Sri Lankan version. (Semolina is often sold in tins.) | |
| 250 g (8 oz) | butter, softened |
| 250 g (1 1/2 cups) | fine semolina |
| 7 | eggs, separated |
| 250 g (1 cup) | caster sugar |
| 2 tablespoons | rose water or 1/2 teaspoon rose essence |
| 1/2 teaspoon | freshly grated nutmeg |
| 1/2 teaspoon | cardamom powder, preferably freshly ground |
| 1/2 teaspoon | finely grated lemon rind |
| 250 g (1/4 cups) | raw cashew nuts, coarsely chopped |
| 125 g (1 cup) | flour |
1 Grease and line a 20-cm (8-in) square cake tin with
2 layers of baking paper, brushing the inside of the second layer with melted butter.
2 Put butter in a bowl and use a wooden spoon to gradually stir in the semolina. Beat firmly for about 1 minute, then leave the semolina to soften for 1 hour.
3 Put egg yolks in a bowl and beat with an electric beater, gradually adding the sugar to make a light, creamy mixture. Stir in the rose essence, nutmeg, cardamom and lemon rind, mixing well, then use a spatula to fold in the butter and semolina. When this is thoroughly mixed, fold in the cashews and flour. Beat egg whites until they hold firm peaks, then carefully fold one-third at a time into the mixture.
4 Transfer to the prepared cake tin and bake at 150°C (302°L) until the cake is golden brown and feels firm to the touch, about 1 hour (do not pierce the cake to test if cooked or it may collapse). If the cake starts to brown too quickly, cover the top loosely with foil.
5 Remove the cooked cake from the oven and leave in the tin until completely cold. Remove cake from the tin, leaving the paper attached. Cut into slices to serve and transfer to a serving plate. Store any left-over cake in a covered container.
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