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.
| 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.
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Ingredients
Cake
- 50 g orange peel
Flour mixture
- 225 g semolina flour
- 80 g sugar
- 50 g almond powder
- 70 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
Egg mixture
- 4 eggs beaten
- ½ cup milk
- ¼ cup ribena blackcurrant cordial
- 75 g ghee
Syrup
- ½ ribena blackcurrant cordial
- ¼ sugar
- ½ water
Instructions
Step 1: Prepare the Semolina cake
- 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.
Step 2: Bake the Semolina cake
- 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.
Step 3: Prepare the Ribena syrup while the cake is baking
- 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.
Step 4: Pour the syrup over the cake and it's ready to serve
- 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.