- Grease an 8-inch cake tin with little oil or oil spray and dust with flour to coat the pan. Use a parchment paper to line the base of the tin. I used a cake tin with a removable bottom. In a medium bowl, sift flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside. In another bowl, measure out the tutti-frutti, add a teaspoon of flour to coat them. Set aside. In a sufficiently large bowl, add yogurt, whisk it well to get rid of any lumps. Then add milk, oil, sugar, clear vanilla and butter extracts. Whisk well to incorporate all the ingredients. Add the semolina to the liquid ingredients, mix well, cover and set aside for 30 minutes. After 30 minutes, the semolina will have absorbed the liquid, the batter will become thicker. After about 20 minutes, preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Now, add the flour mixture prepared in step 2 along with the coated tutti frutti, fold in gently with a spatula, until no more flour pockets are visible. Do not overmix the batter. Transfer the batter to the prepared baking tin. Bake in the middle rack, for about 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes. Then remove from the tin and cool on the rack completely. Cut into desired pieces and serve.
Semolina cake
#myrecipe
#FoodismRepublicRewind
By Radha Nelanti
Jan, 31st
589
Servings
4 persons
Cook Time
40 minutes
Ingredients
10
- 12
Ingredients
- Sooji
- Maida
- Baking soda
- Baking powder
- Salt
- Sugar
- Oil
- Curd
- Milk
- Vanilla extract
- Butter
- Tutti frutti
