Semolina Cake with Cardamom and Cashews

Semolina Cake with Cardamom and Cashews is a delightful dessert that blends the unique textures and flavors of semolina, a coarsely ground wheat product, with the warm, aromatic notes of cardamom and the rich nuttiness of cashews. This cake is moist and tender, thanks to the addition of yogurt and melted butter or ghee. The infusion of cardamom adds a fragrant touch that makes each bite a flavorful journey, while the cashews offer a pleasing crunch.

This cake is often enjoyed in many South Asian households, especially during festive occasions, but it’s also a wonderful everyday treat that can be prepared with minimal effort. After being soaked in a sugar syrup spiced with lemon juice and cardamom, each slice is not just a dessert, but an experience that resonates with warmth and comfort. Whether paired with a cup of tea or served on its own, this Semolina Cake is sure to impress family and friends alike.

Ingredients about Semolina Cake with Cardamom and Cashews

List of ingredients with measurements

• 320 grams semolina (fine or medium grind)
• 180 grams granulated sugar
• 240 grams plain yogurt
• 115 grams melted butter or ghee
• 5 grams baking powder (about 1 teaspoon)
• 2 teaspoons ground cardamom
• 80 grams cashews, roughly chopped (plus extra for garnish)
• 1 teaspoon vanilla extract
• 480 ml water
• 350 grams granulated sugar for syrup
• 15 ml lemon juice (about 1 tablespoon)
• 1 teaspoon ground cardamom for syrup

Optional ingredient substitutions

If you want to experiment with your Semolina Cake, there are several substitutions you can try. Instead of granulated sugar, you might use coconut sugar for a deeper flavor. Greek yogurt can replace plain yogurt, enhancing richness. If you prefer, vegetable oil can replace butter or ghee. For a nut-free version, you can skip the cashews altogether or substitute them with sunflower seeds or pumpkin seeds.

How to Make Semolina Cake with Cardamom and Cashews

Step 1: Preparing the Batter

Start by preheating your oven to 175°C (350°F). Greasing a 23 cm (9 inch) round cake pan will ensure that the cake comes out easily later. In a large mixing bowl, combine 320 grams of semolina, 180 grams of granulated sugar, 5 grams of baking powder, and 2 teaspoons of ground cardamom. Mix these dry ingredients thoroughly to ensure the baking powder and cardamom flavor are evenly distributed throughout the flour.

Step 2: Mixing Wet Ingredients

Next, add 240 grams of plain yogurt, 115 grams of melted butter or ghee, and 1 teaspoon of vanilla extract to the bowl of dry ingredients. Stir the mixture until it forms a thick and homogenous batter. The yogurt adds moisture and tenderness to the cake while keeping it rich.

Step 3: Adding Cashews and Scoring the Batter

Gently fold in 80 grams of roughly chopped cashews into the batter, reserving some for the top. The cashews will give wonderful crunch and richness to the cake. Once combined, pour the batter into the prepared cake pan, smoothing the surface with a spatula. You can create decorative diamond or square shapes by scoring the batter lightly with a knife. This not only gives a nice appearance but helps with even cooking. Finally, sprinkle the reserved cashews on top.

Step 4: Baking the Cake

Bake the cake in the oven for 30 to 40 minutes or until it turns golden brown. To check if the cake is done, insert a toothpick into the center. It should come out clean without any wet batter. Once it’s baked, set it aside while you prepare the syrup.

Step 5: Making the Syrup

In a medium saucepan, combine 480 ml of water, 350 grams of granulated sugar, 15 ml of lemon juice, and 1 teaspoon of ground cardamom. Heat this mixture over medium heat, stirring until the sugar dissolves. Bring it to a gentle boil and let it simmer for about 10 minutes. The syrup should be thick but not overly sticky.

Step 6: Soaking the Cake

After removing the cake from the oven, pour the warm syrup evenly over the hot cake. Allow the cake to soak the syrup completely and cool down before serving. The syrup infuses the cake, making it moist and flavorful.

How to Serve Semolina Cake with Cardamom and Cashews

Best ways to serve Semolina Cake with Cardamom and Cashews

Semolina Cake with Cardamom and Cashews can be served warm, at room temperature, or chilled. Serve it in slices, and drizzle more syrup over each individual slice for an extra touch of sweetness.

Serving suggestions or pairings

This cake pairs excellently with a cup of chai or coffee. You can also serve it alongside fresh fruits or a scoop of vanilla ice cream for a contrasting flavor and temperature experience. Sprinkling a little extra ground cardamom on top can enhance its flavor further.

How to Store Semolina Cake with Cardamom and Cashews

Proper storage methods

To best store Semolina Cake with Cardamom and Cashews, keep it in an airtight container at room temperature for up to three days. If your room is humid, it might be better to refrigerate it to prevent spoilage.

Tips for reheating or freezing

If you have leftover cake, you can reheat it in the microwave for a few seconds to enjoy it warm again. For long-term storage, freeze slices of the cake in a single layer in a freezer-safe container. They can be stored for up to two months. When ready to eat, thaw in the refrigerator overnight and reheat if desired.

Tips to Make Semolina Cake with Cardamom and Cashews

Common mistakes to avoid

One common mistake is not properly greasing the cake pan, leading to it sticking when trying to remove it. Another mistake is not allowing the cake to cool completely after pouring the syrup over it; this can result in a soggy texture instead of a moist one.

Helpful tips for better results

To enhance the flavor, consider toasting the chopped cashews briefly in a dry skillet before adding them to the batter. This brings out their natural oils and intensifies their nutty flavor. Also, make sure to accurately measure your ingredients; too much or too little can affect the texture of the cake significantly.

Variation of Semolina Cake with Cardamom and Cashews

Suggested variations or twists on the recipe

You can easily make several variations of this cake! Try adding different nuts like almonds or pistachios for diverse textures and flavors. Incorporate dried fruits like raisins or chopped dates for an extra sweetness. You can also switch the flavor profile by adding cocoa powder for a chocolate version or orange zest for a citrus twist.

Adjustments for dietary preferences

For a gluten-free version, look for gluten-free semolina options made from alternative grains. Vegan substitutes for butter and yogurt, like coconut oil or plant-based yogurt, can make this cake suitable for vegans. Additionally, you can use natural sweeteners like honey or maple syrup instead of sugar.

FAQs

What can I do if the dish isn’t turning out right?

If your cake doesn’t rise well, you may have used old baking powder or not mixed the batter thoroughly. Ensure you mix the batter enough to aerate it and check the expiration date on your baking powder.

Can I make this ahead of time?

Yes, Semolina Cake can be made ahead of time. It’s even better the next day as the flavors meld together. Just store it in an airtight container and keep it at room temperature, or refrigerate if it lasts longer than a couple of days.

What can I substitute for ingredients?

You can replace yogurt with applesauce or silken tofu for a dairy-free version. Use melted coconut oil as an alternative to ghee. For sweeteners, consider brown sugar or honey instead of regular granulated sugar, keeping in mind that the consistency may change.

This Semolina Cake with Cardamom and Cashews is an exquisite dessert that promises to delight your senses. With its easy preparation steps and the ability to adapt to various tastes and dietary needs, it’s a perfect addition to your dessert repertoire. Enjoy making and sharing this wonderful cake!

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