Calories
178.1
Fat
2.8g

Protein
3.6g
Carbs
28.8g
Sugars
12.2g
  • Calories
    178.1
  • Fat
    2.8g
  • Protein
    3.6g
  • Carbs
    28.8g
  • Sugars
    12.2g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    178.1
  • Fat
    2.8g
  • Protein
    3.6g
  • Carbs
    28.8g
  • Sugars
    12.2g

British

Semolina cake with syrup


  • Prep Time
    10 Mins
  • Cook Time
    50 Mins
  • Serves
    4

About

A sweet treat with a tangy twist of lemon and rose


Ingredients

Method

  1. To make the cake, simmer the butter in a large pan for a few minutes until it starts to turn brown (be careful not to burn it).
  2. Add the semolina and continue to cook over a low heat, stirring occasionally, for about 10 minutes. Stir in the honey.
  3. Remove from the heat, stir in the yoghurt, followed by the bicarbonate of soda.
  4. Pour into an 8" (20cm) square-lined tin and leave for an hour to firm and set. Cut into diamonds and decorate with an almond.
  5. Bake at 180°C for about 30 minutes, or until the top is nice and brown, but not burnt.
  6. To make the syrup, dissolve sugar and honey in the water over a low heat. Add the cardamom and clove and simmer for 10-15 minutes until thickened. Remove from the heat and allow to cool a little.
  7. Add the lemon and rose extract and pour over the hot cake. Leave in the mould to cool and the cake will soak up all of the syrup. Serve.

Download recipe

Ingredients We Send

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