Baked Goodies

Eggless Semolina Coconut Cake






After the rich and indulgent, birthday cake that we enjoyed almost for 5 days- yes we are not too much into sweets - I wanted to bake something mild and light.  So when I was wondering what to do with the fresh desiccated coconut that I was left with after an elaborate south indian brunch over the weekend, just in time I across this really easy semolina cake recipe. 











Added to this the fact that for long I had been thinking of baking an eggless as well as a semolina cake, and this met all the requirements, just made the choice easier. Now without further ado, I would just jump to the recipe. Hope you too enjoy its crunchy and toasty texture. 








Eggless Semolina Coconut Cake Recipe: 
Well due to already overriding on sweet guilt trip, I decided to cut the recipe in half, just to try it out!! You know how it is for us food bloggers- everything needs to be tried. And because of this lesser quantity batter baked in larger pan, you see such thin slices of cake. 


Ingredients:
For the cake
1/2 cup softened butter
3/4 cup caster sugar (Can increase it a bit to adjust to your sweetness preference)
1/2 cup all purpose flour
1 1/4 cup semolina
1 1/2 cup dessicated coconut 
3/4 cup low fat milk (just to keep it light)
1 tsp baking powder
blanched whole almonds or walnuts (in my case), for decoration


For the syrup 
1/3 cup + 2 tbsp sugar
1/2 cup [125 g] water
1 tbsp rose water/ few drops of rose essence
1 tbsp lemon juice


Method:
  • Preheat oven to 180 C /350 F, grease a 9" square pan 

  • Put all the ingredients for the cake, except the blanched almonds/walnuts in a mixing bowl and mix well. You can use a hand mixer for 2-3 mins on medium speed, else it simply mixes well with a wooden spoon as well

  • Pour the batter in the greased pan and level it. Now with a knife or spatula, simply make marks making large diamond shapes

  • In the centre of each diamond, press and place the almond/ walnut

  • Bake for 30-35 mins, till top crust is golden 

  • Now prepare the suagr syrup, by adding sugar and essence to water and bring to boil tlll sugar is dissolved. Now remove from gas and add lemon juice

  • Pour this syrup on cake after it has rested for 10-15 mins. Now let the cake absorb the syrup for at least 1-2 hours

  • You can also sprinkle left over coconut on cake 5 mins before you bring out the cake from the oven, to get a nutty and crunchy topping

  • Simply cut along the marks and take a bite of this crunchy delight







Taste Melanger

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