Course: Dessert                  

Cuisine: Arabic

Yield: 16

Cooking time: 45 mins
INGREDIENTS
SUGAR SYRUP

1. Sugar- 1 cup
2. Water-1 cup
3. Lemon-half

FOR CAKE BATTER

1. Semolina-1 1/2 cup
2. Vegetable oil/ butter- 3/4 cup
3. Milk-1 cup
4. Vanilla extract-1 tsp
5. Egg-1
6. Cardamom pods-2
7. Sugar-1/2 cup
8. All-purpose flour-1/2 cup
9. Baking powder-1 tsp
10. 9″ inch pan greased with butter- 1

DIRECTIONS

• SUGAR SYRUP-Bring water ,sugar and half lemon juice to boil till all the sugar gets dissolved in the water or until string consistency. Add few crushed cardamom pods in the syrup.
• Cool the sugar syrup to room temp, strain the cardamom pieces and store in a glass jar.
• Blanch some almonds and keep aside dry.
• FOR THE CAKE– Take a large bowl and mix all the dry ingredients.
• Add in the veg oil and milk and combine the mixture well with a spatula.
• Now whisk an egg and vanilla extract into the above mixture. Mix until well combined.
• Pour this cake batter into the greased pan.
• Score lines on the mixture with a knife and make a pattern as shown in the picture.

• Bake @ 350 deg F for 30 mins.
• Take the pan out and cut right through the scored lines on the cake.
• Pour the cold sugar syrup onto the hot cake.
• Back into oven for another 15 mins.
• Cool the cake to room temp or serve warm.

TIPS

• Fine and coarse semolina can be taken half each.
• Substitute sugar syrup with thickened milk mixture(Milkmaid + Heavy cream) for a fudgy semolina cake.