Tuesday 10 September 2013

Honey Drizzled Semolina Cake

Hi friends, here is my Honey Drizzled Semolins Cake recipe for Home Baker's Challenge, administered by  Priya

This month Mrs .Shama Nagarajan is hosting the event and she has selected Honey Drizzled Semolins Cake as a challenge. Though she had suggested five types of cakes and muffins in both spicy and sweet version; I preferred to bake the Sweet cake which came out so soft, moist and delicious.

The combintion of semolina and infusion of honey gives a nice rich taste and giving moist texture to the dense cake. So try and enjoy this yummy cake with your family and friends.

Thanks to Priya Suresh
 for starting the group and Mrs .Shama Nagarajan for hosting this month's event and challenge. To know more about Home Baker's Challenge click here.


Semolina (fine variety ) - 2 cups
Sugar – 1cup (powdered)
Butter - ½ cup
Eggs - 2
Milk - ½ cup
Baking powder – 1 tsp
Baking Soda - ½  tsp
Salt - a pinch
Cashew nut – ¼ to ½ cup (chopped)
Vanilla essence – 1 tsp

For the syrup:

Sugar - 1 cup
Honey - ½ cup
Water - 1 cup
Cinnamon powder - 1 tsp (optional)


Preheat oven to 180 deg C and prepare your cake tin (grease with butter / oil and dust it with all purpose flour); keep aside.

Mix together semolina, baking powder, baking soda, salt and keep aside.

Beat sugar and butter till it becomes fluffy and light.

Add eggs one by one and beat it thoroughly. Then add vanilla essence and milk. Mix well.

Mix the semolina mixture into the wet mixture and beat on medium speed until mixed thoroughly.

Pour batter into the greased cake tin and bake in preheated oven at 180 deg C for 25 to 30 minutes, until a toothpick inserted into center of a cake comes out clean (temperature may vary for different ovens).

While the cake is baking, make the syrup: Combine the sugar, honey, and water, and stir with a fork to dissolve some of the sugar. Bring to a boil over medium-high heat, stirring to make sure the sugar and honey dissolve. Lower the heat slightly and simmer for 5 minutes, until the syrup has thickened.

As soon as you take the cake out of the oven, pour the syrup slowly over the hot cake, stopping when the cake can absorb no more syrup. Cool, cut into your desired shape and serve.


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