In South Asia and India, it is called Suji Cake (semolina cake). In the Middle East and North Africa, it becomes Basbousa or Hareeseh, a syrup-soaked delight. In Greece and Turkey, it is known as Revani (traditional semolina cake), often flavoured with citrus.
In Sri Lanka, on the other hand, it is the Love Cake, made with spices and cashews.
In Malaysia and Singapore, it is the Sugee Cake, one of the top recipes among Eurasians, and this recipe is pretty much about that. But kept simple, as an easy semolina cake recipe (NO-BAKE CHEESECAKE).
The key baking tip is soaking the semolina
flour in milk. Skipping this step will leave the cake dry and grainy. Baking
time and temperature should also be adjusted based on pan size and oven type,
as both affect the texture and taste of this traditional semolina cake.
With its golden hue, moist without being dense and creamy buttery taste, Semolina Cake (sujee cake, suji cake, or semolina flour cake) remains one of the top favourite cakes worldwide.
Ingredients for Semolina Cake
250g (1 cup) butter
200g (1 cup) sugar
4 eggs
100g (3/4 cup) semolina flour
150g (2/3 cup) carton milk
100g (1 cup) skinless crushed almonds
150g (1 ¼ cup) plain flour
1 tsp rose
essence
1/2 tsp baking
powder
How to Make Semolina Cake
Soak sujee/semolina flour in milk for an
hour.
Cream butter and
sugar until
light and fluffy.
Add eggs one at
a time, continue creaming after each egg.
Tip in flour, and fold in to incorporate.
Next fold in rose essence, crushed almonds, and soaked sujee.
Tip cake mixture into a greased pan.
Bake at 170°C
for 1 hour and 10 minutes, or until the cake is fully cooked.
Let the cake
cool completely.
Optional - add a simple decoration to the cake.
