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        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

        Order 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.
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