Hi Everyone,
I want to tell you about a cake I made last weekend. I had some semolina flour left over from baking bread and making parsad for Diwali, so I decided to use it up making a cake.
Semolina cake is nothing new; it has been around for centuries. It is a very popular and common dessert in the Middle East, India, Myanmar, and Greece. It goes by different names, the obvious – semolina cake, Namoura, Revani, Basbousa and Sanwin Makin. Each country has its own variation – some use olive oil and vegetable oil while others use butter. Some versions include yogurt while others do not. In some recipes, coconut is mixed into the batter, while others use desiccated coconut as a garnish. The similarities lie in the generous use of citrus (mostly oranges) and nuts such as pistachios and almonds as a garnish. While the ingredients may vary, the cake is always prepared the same way – baked and soaked in orange or orange flavoured syrup.
