If like me you don't really fancy semolina swallow there are other ways to eat semolina. One is semolina cereal and another is semolina cake.
Semolina cake has a gritty feel and I love the grainy texture. It's delicious and simple to make. You can eat on it's own or serve as a dessert the Greek way by adding syrup. I so love it topped with crushed pistachios. It gives a taste I can only describe as luxurious. Follow my recipe below for Semolina cake.
HOW TO MAKE SEMOLINA CAKE
250g granulated sugar
200g plain flour
4 teaspoon baking powder
Grated lemon zest (Optional)
1 and ½ teaspoons Vanilla extract
Ingredients For Syrup (Optional)
250 ml water
For Topping (optional)
Crushed pistachio or coconut
Measure all ingredients ready
Grease and line the bottom of the baking pan with baking sheet.
Sift the plain flour, semolina and baking powder in a bowl and set aside.
In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.
Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.
Stop the electric mixer and carefully fold flour into the mixture with a spoon. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.
Pour batter into lined baking pan and bake in pre heated oven at 160degrees (gas mark 3) for 45minutes or till cake is done.
K’s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.
When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.
Remove the baking sheet from the base.
For the Syrup
Add water, sugar, and lemon in a pan and leave to boil .
Simmer for 5 minutes till it thickens and add some lemon juice,
While cake is still warm, pour syrup over it and when cake cools add some coconut or crushed pistachio topping.
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