Steamed Semolina Cake
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 30 minutes
Difficulty Level: Moderate
Course: Dessert
Cuisine: French
Key Ingredients:
Semolina
Refined flour
Eggs
Butter
Sugar
Milk
Lemon rind
Lemon juice
Lemon slices
About Steamed Semolina Cake
Table of Contents
As the cake is getting
cooked the whole a delicate lemony aroma will waft all over the house
- Semolina (suji/rawa) 1 cup
- Refined flour (maida) ½ cup
- Eggs 2
- Butter 200 gms
Step 1. Break the eggs into a mixing bowl, add butter and 1 cup sugar and beat with an electric beater till the mixture is light and fluffy.
Step 2. Add semolina, flour and baking powder and continue to beat. Add vanilla essence and milk and mix everything well.
Read MoreIngredients
- Semolina (suji/rawa) 1 cup
- Refined flour (maida) ½ cup
- Eggs 2
- Butter 200 gms
- Sugar 2½ cups
- Baking powder ½ tsp
- Vanilla essence 1 tsp
- Milk 1 cup
- Lemon rind, grated 1 tsp
- Lemon juice 4 tbsps
- Lemon slices 8
How to Make Steamed Semolina Cake (Stepwise Photos)
Method
- Break the eggs into a mixing bowl, add butter and 1 cup sugar and beat with an electric beater till the mixture is light and fluffy.
- Add semolina, flour and baking powder and continue to beat. Add vanilla essence and milk and mix everything well.
- Heat sufficient water in a steamer.
- Grease a mould with some butter Pour the cake batter in the greased mould.
- Once the water in the steamer begins to boil, keep the mould in it, cover and steam for 15-20 minutes.
- While the cake is steaming, make the sauce. Put ½ sugar in a non-stick pan, add ¼ cup water and lemon rind and bring the mixture to a boil. Add lemon juice and mix well.
- Once the cake is done, remove the mould from the steamer and pour lemon sauce on top of the cake.
- For dressing, heat 1 cup sugar in another non-stick pan till it begins to caramelize. Add lemon slices and mix till they are well covered.
- Dress the cake with these caramelized lemon slices, cut into wedges, place them on a serving platter and serve.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
Comments
No feedback Available