Semolina Coconut Cake Food

SEMOLINA COCONUT CAKE

Steps:

• Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.
• Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.
• Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.
• Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.
• Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.

COCONUT SEMOLINA SYRUP CAKE

Steps:

• Preheat oven to 180°C.
• Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
• Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
• Add the eggs gradually, beating thoroughly after each addition.
• Add the vanilla and semolina, beat for 5 minutes.
• Add the coconut, stir.
• Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
• Spoon the mixture into the prepared tin and smooth the surface.
• Bake for 1 hour or until a skewer comes out clean.
• Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
• Serve with cream.
• Syrup:.
• Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
• Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.

COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)

Steps:

• Firstly, oil or butter a cookie sheet (or even a cutting board would do!).
• ((If using cardomom pods - split the cardomom pods and remove the seeds. Crush the seeds with the handle of your knife.)).
• In a non-stick pan,over medium heat, dry roast the semolina until light brown in colour. Keep stirring so it doesn't burn. Set aside.
• In another pan, mix sugar and water together and cook on medium heat until all the sugar is dissolved. (If you find the mixture getting too dry and that your sugar has not yet dissolved, add a bit more water).
• Add the coconut and mix well.
• Add roasted semolina, cardomom seeds or powder, vanilla essence and mix until well combined and the mixture is ready to set. (Should be quite thick).
• Immediately transfer onto the greased sheet and flatten with the back of your spatula. Cut into any shape you like - (Diamond or square)with a butter knife.You can even use a cookie cutter if you fancy!
• Allow to set and cool completely. It may take about 30-40mins.
• Once cooled, store in an airtight container and enjoy!