Honey Drizzled Semolina Cake / Semolina Cake

This month's Home Baker's Challenge, Shama of Easy 2Cook Recipes challenged us with 6 different savory muffins, sweet muffins & cakes. Of the six i tried this Honey Drizzled Semolina cake and the cake turned out super good and delicious. A very easy and simple cake with great taste. Thank you shama for this yummy choice of recipe and i really liked it. Sure this gonna be a keeper recipe. Here i used our regular semolina/sooji/white rava, I simply pulsed it in a blender and used it in the recipe. But the semolina flour will give you a perfect cake like texture, mine was bit crumbly and crust was bit crisp we loved it too.
I also added 1/4 tsp cardamom powder to the sugar syrup since i forgot to add Vanilla to the cake batter, so the cake was dominated by cardamom flavor and it was like a buttery Indian milk sweet. Do give it a try, definitely you will love it.

Recipe Source : yummly.com
Ingredients
For the Semolina Cake

1. Fine Yellow Semolina     2 cups(you can use fine sooji also)
2. Baking Powder    1 tsp
3. Baking soda        1/2 tsp
4. Salt     1/4 tsp
5. Butter      1 stick/1/2 cup(softened)
6. Sugar       1 cup (i used 3/4 cup &2 tbsp)*
7. Vanilla Extract    1 tsp
8. Eggs     2 no.s
9. Milk      1/2 cup ( since i used sugar, added 1/4 cup extra milk)

For Sugar Honey Syrup

1. Sugar    1 cup (here also i added 3/4 cup)*
2. Honey    1/2 cup
3. Water     1 cup

Method

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. Line it with parchment paper and grease the parchment paper too.
• Cream butter and the sugar using a handheld or an electric mixer. In another small cup gently beat eggs and milk and then carefully add to the butter-sugar mixture, beat gently. Add the vanilla. The batter will look curdled at this point, but don’t worry.
• In a medium sized bowl, whisk together the semolina, baking powder, baking soda, and salt. Sprinkle over the butter-egg mixture and beat just until smooth.(the batter will be thick and not free flowing).
• Pour the batter into the prepared pan and bake for 20-25 minutes(mine too only 20 minutes), just until the cake is firm and slightly golden. It should also just start to pull away from the edges of the pan.
• While the cake is baking, make the syrup: combine the sugar, honey, and water, and stir with a fork to dissolve some of the sugar. Bring to a boil over medium-high heat, stirring to make sure the sugar and honey dissolve. Lower the heat slightly and simmer for 5 minutes, until the syrup has thickened.
• As soon as you take the cake out of the oven, pour the syrup slowly over the hot cake, stopping when the cake can absorb no more syrup. Cool, then cut into 24 squares, and serve.

Notes:
*I used less sugar than mentioned in the original recipe, but the sweet was perfect to us..not too sweet or less sweet. Its so perfect to us.
Use fine semolina or semolina flour if available.
the batter will look curdled after adding milk-egg mixture to the butter but don't panic, its natural and you can proceed without tension.