INGREDIENTS FOR THE CAKE :
2 Cups of Semolina
1/4 cup of sugar
1/2 Cup (1 stick) of Butter at room temperature
2 eggs
3/4 cup of low fat yoghurt
1/4 cup of cream
2 tsp of baking powder
1/2 tsp cardamom powder
1/4 tsp of salt
A few slivers of almonds
INGREDIENTS FOR THE SYRUP
2 Cups of sugar
1 and 1/2 cups of water
Rose water flavor
METHOD : Boil water and sugar till thick . Allow to cool before adding the rose water flavor
FOR THE CAKE :
- Preheat oven at 325 degrees F
- Beat butter with sugar until light and fluffy
- Add salt and cardamom powder and mix well
- Now add eggs one at a time and beat slowly
- Beat yoghurt with cream together and set aside
- Mix Semolina with baking powder
- Now add Semolina to Butter and egg mixture alternating with the yoghurt and cream
- Mix well until completely incorporated
- Pour in buttered dish
- Add slices of almonds on top of cake
- Bake for 25-30 minutes or until golden brown on top
- Once outside the oven , pour the rose syrup on top of cake uniformly but very gently and slowly (You do not require to poke the cake - Semolina cake will absorb the syrup within minutes)
- Allow to cool and cut in squares or diamond shapes, remove from baking dish and put on a tray or plate
- Serve with a mint tea
NOTES :
If you want the cake to be even less sweet, eliminate the sugar completely from the cake. The syrup will be enough. You can serve it with some fruits. However, I found that 1/4 cup added to the cake mix was just perfect.
You may use full fat yoghurt and omit the cream altogether
Next time, I will add some shredded coconut as well