School-Skive Semolina Cake
- 20m Prep Time
- 20m Cook Time
- 50m Ready In
A comforting semolina cake infused with cardamom and ghee, topped with almonds and edible gold leaf for an elegant finish.
Ingredients
- 1 4/15 cups whole milk
- 7/16 lbs light muscovado sugar
- 1 10/13 oz ghee
- 1 green cardamom
- 1/2 lbs fine semolina
- 1/4 tsp salt
- 2 tbsp plain flour sifted
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 3/11 lbs plain yoghurt
- 15 blanched whole almonds
- edible gold leaf
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 520 mg
- Iron: 6.23 mg
- Magnesium: 492 mg
- Phosphorus: 919 mg
- Potassium: 1270 mg
- Zinc: 5.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 4/15 cups whole milk
- 7/16 lbs light muscovado sugar
- 1 10/13 oz ghee
- 1 green cardamom
- 1/2 lbs fine semolina
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 3/11 lbs plain yoghurt
- 15 blanched whole almonds
- edible gold leaf
Prepare
- 2 tbsp plain flour, sifted
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 28 × 20cm/11 × 8in baking tin with baking parchment.
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Step 2.
Put the milk and sugar in a small pan over gentle heat, stirring until the sugar dissolves. Set aside.
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Step 3.
In a separate large pan, melt the ghee over low heat. Crush the cardamom pod in a pestle and mortar to release the seeds, discard the outer husk, and crush the seeds gently. Add the crushed cardamom seeds to the melted ghee and cook gently for 1 minute to infuse the flavors.
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Step 4.
With the pan still on the heat, add the semolina and salt to the ghee. Sift in the flour, baking powder, and bicarbonate of soda. Stirring continuously, slowly pour the warmed milk mixture into the pan. Continue to cook, stirring, until the semolina has absorbed the milk and you have a smooth batter consistency.
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Step 5.
Remove the pan from the heat. Fold the yoghurt through the mixture. Pour the batter into the prepared tin and spread evenly. Arrange the almonds over the top. Transfer to the preheated oven and bake for 20 minutes, until firm, well risen, and golden.
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Step 6.
Leave the cake to cool in the tin for 10 minutes, then tip out onto a cooling rack and cool to room temperature. Once cooled, decorate with gold leaf if using, and slice into squares to serve.