The cake is much more crumblier, heavier in a way, yet still holding on to its lightness. And great with glazes & syrups. The recipe I have here is derived from several recipes I read about making "Basbousa" which is a semolina cake found in the eastern Mediterranean including countries such as Egypt, Greece, Morocco, and Jordan. The cake is so so simple & I added freshly grated coconut which gave it a beautiful flavour.
Recipe (Yields 1 small cake):
-2 1/4 cups Semolina
-1 teaspoon Baking powder
-1/2 cup Freshly grated Coconut
-1/4 teaspoon Vanilla paste (or 1/2 teaspoon Vanilla Essence)
-1/4 cup yoghurt
-1/2 cup melted ghee
-1/2 cup milk
-Flaked Almonds to garnish
To make, in a big bowl, use your hands to incorporate all the dry ingredients.
Add the liquids to the dry ingredients and use a whisk to combine everything together until it resembles a thick but batter like consistency.
Line a small cake tin with baking paper on all side. Pour the batter & place the cake in a preheated oven of temperature 175C for about 45-50 minutes or until a skewer comes up clean.
Sift some icing sugar on top, & if you like it extra sweet, drizzle some sugar syrup, art, or even honey on top.