Semolina / Sugee Cake

Ever tried a semolina cake? no? me neither. I've tried basboussa tho, almost similar but it's totally semolina in it without flour sprinkled with crushed pistachio on top. It's very sweet (imagine a buttery cake drenched in a condensed milk!) giler manis tp giler sedap! Nowadays, it's hard to get a yummy basboussa:((( Last time i had it was at taza's restaurant. Ok enuff of basboussa, this entry is about a semolina cake. I accidentally found this recipe while blog hopping and decided to try it cause the cake pic in that blog was too irresistible (unlike mine, i snap the pic above using my camera phone) so it lacks the lustre of a moist cake. Despite of the pic above, honestly...it's an absolutely delicious semolina cake, too good not to be shared. Imagine this: the cake is very moist, buttery to the taste with a rich buttery aroma especially when it's fresh from the oven (Sgt wangi!!), has grainy textures of semolina, and it's just perfect for tea time.

Here's the recipe:

Semolina Cake

140g cake flour

1 tsp baking powder

100g semolina

1/4 tsp salt

4 eggs

100ml milk

2 tsp vanilla extract/essence

250g butter, at room temperature

170g sugar

2 tbsp honey

Sift flour and baking powder into a bowl and stir in semolina and salt. Mix well.

Beat eggs, milk and vanilla essence together in a bowl.

Cream butter, sugar and honey till light and fluffy. Gradually trickle in egg mixture, beating constantly. Mix in flour mixture on low speed and stir till well combined.

Spoon the batter into an 8-inch cake tray lined with baking paper.

Bake for 45 minutes at 150 deg C or until an inserted cake tester comes out clean.

Cool cake for 15 minutes, then unmould and let cool.

Decorate as you like or have it as it is. Best served with a cup if tea.