Sweet, spongy and moist! This Semolina cake recipe is shared by home cook Rashida who is a stay home mum and certified pastry chef. In collaboration with Ribena Singapore, we present to you her signature Semolina Cake. Inspired by the dishes she miss back in India, she created this unique Semolina cake. Now it's a must-have dish whenever she breaks fast with her friends and family at the mosque.
She makes this Semolina cake often especially during Ramadan as it's the perfect food to break fast. This cake is packed with all the nutrients and gives you the energy boost to last the day. Not only does it help you stay energised, it strengthens the immune system, prevents anemia and heart problems too. You can easily make this in advance and can be stored up to 3 days.
Being health conscious, home cook Rashida used Ribena blackcurrant cordial to replace some of the sugar used in this recipe. It gives the cake a fruity delicate flavour and makes the syrup a gorgeous shade of purple as well. This year she garnishes it with Ribena blackcurrant pastilles for extra chewy texture.
Here are some tips for the perfect Semolina cake. Firstly, don't forget to line the baking tray with parchment paper before pouring the batter. It helps the cake to fall off nicely once it's baked. Secondly, pour a generous amount of syrup and allow the cake to soak in the flavours for 3 to 5 hours. This makes the cake sugary and satisfying to have after a long day of fasting.
Slice this cake into chunks or bite-sized for all to share! Enjoy this satisfying cake with the company of friends and family this Ramadan. Wishing everyone, Selamat Aidilfitri!
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Grab the full recipe below now!
| Servings | Prep Time |
| 9 x 9 inch tray | 3 hours 20 minutes |
| Cook Time |
| 25 minutes |
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Sweet, spongy and moist! This Semolina cake recipe is shared by home cook Rashida who is a stay home mum and certified pastry chef. In collaboration with Ribena Singapore, we present to you her signature Semolina Cake. Inspired by the dishes she miss back in India, she created this unique Semolina cake.
|
- 50 g orange peel
- 225 g semolina flour
- 80 g sugar
- 50 g almond powder
- 70 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 4 eggs beaten
- ½ cup milk
- ¼ cup ribena blackcurrant cordial
- 75 g ghee
- ½ ribena blackcurrant cordial
- ¼ sugar
- ½ water
- In mixing bowl, prepare the flour mixture. Add in semolina flour, plain flour, almond powder, baking soda and baking powder. Mix evenly.
- In a separate mixing bowl, prepare egg mixture. Add beaten eggs, sugar, milk, Ribena blackcurrant cordial and ghee. Whisk till evenly mixed.
- Pour the flour mixture into the egg mixture. Add in orange peels, use a spatula and mix gently.
- Preheat oven to 180 degree Celsius.
- Pour the mixture into a 9 x 9-inch square baking tray lined with parchment paper.
- Use a spatula and spread it evenly.
- Transfer to the oven and bake it on the middle tray for 180oC for 25 minutes, till the top turns golden brown.
- In a saucepan, pour in all the syrup ingredients. Switch on the flame, stir till the mixture simmers and sugar fully dissolves.
- Off the fire and set aside.
- Remove the cake from the oven. Pour the syrup over the cake while it’s hot.
- Let the cake stand at room temperature for at least 3 hours to allow the cake to absorb the syrup completely.
- Cut the cake into desired shapes and enjoy it with a nice cup of tea.
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