Thursday, 13 March 2014

Semolina Orange Yogurt Cake With Orange Syrup


There are certain wild bushes and small plants that used to show up in the fields during Spring. In fact we used to associate them with the arrival of Spring. Dainty purple flowers, small white petals with a yellow center and some like small daisies used to dot every inch of the wet ground. With the passage of time as fields gave way to unplanned colonies and the meandering brook asphyxiated, these wilds flowers too vanished or, botanically speaking, became extinct. For the last few years, we have been growing veggies in our vegetable patch the natural way. We have been following Masanobu Fukuoka’sThe One Straw Revolution” where he demonstrates how we look at farming, he joins the healing of the land to the process of purifying the human spirit and proposes a way of life and a way of farming in which such healing can take place. Following his tenets, we let the weeds and wild varieties thrive with the cultivated ones. The produce is healthy and sufficient to supply us for our small needs. We also noticed that the extinct varieties, have made a comeback……there is some connection which I am yet to discover….but it is a source of great happiness.



Harbingers of spring

Coming to the recipe, here is how I made a very simple Cake with Semolina and Yogurt.


The cake was delicious. Semolina adds great texture to the cakes. The cake was juicy and orangee!


Orange Semolina Yogurt Cake with Orange Syrup
Ingredients
Cake
½ cup semolina
½ cup all purpose flour
¾ stick butter (about 75 Gms)
½ cup yogurt
¾ cup powdered sugar
½ teaspoon baking soda
2 eggs
A pinch of baking powder
Zest of two oranges
Orange Syrup
Juice of two oranges
¼ cup sugar
Method
Preheat the oven to 170 degrees C. Grease and dust a 7x7 inch square cake pan. Line with parchment paper.
Beat the white of the eggs till stiff.
Beat butter and sugar till light and fluffy. Add yolks, zest and yogurt. Mix well.
Whisk together semolina, all purpose flour, baking soda and baking powder.
Add flour mix to butter mix and stir gently till just combined. Add egg whites and mix.
Pour the batter in the prepared pan. Bake for 30-35 minutes or till the cake shrinks from the sides and a toothpick inserted in the center comes out clean. Run a knife along the edges and remove from the pan after 10 minutes. Cool in the rack
To prepare orange syrup, combine juice and sugar in thick bottom steel pan. Bring it to a boil.
Poke hole on the cake with a toothpick. Pour warm syrup over warm cake. Let the cake cool completely.
(Semolina will absorb the syrup and become soft and juicy).

Linking to Bake fest hosted by Priya

4 comments:

  1. Wow, love that orange colour on the top of he cake. Are those orange peel strands you have used to decorate the cake :) Pretty!

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  2. I love it when you share the nature and plants in your area with us all. They are so beautiful and exotic to me :) I reckon I can veganise that gorgeously moist and unctuous looking cake by subbing some flax seed eggs for the eggs and using my non-dairy sesame and date kefir. Even if I end up with something half as delicious looking as yours it is a complete and utter WIN! Thankyou, again, for your most generous habit of sharing your scrumptiousness with us all :)

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  3. Love the dark colour on top along with the orange peel. The cake looks super moist and yummy. I must try this recipe with semolina.

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