Semolina cake to Burma. The name sounds like a sweet exotic, and I actually found the recipe in a book on Asian cuisine, but believe me when I say that the taste is very Italian: It is a mixture – easy to prepare – semolina-based, Orange Blossom water, coconut milk (You can replace it with normal or almond, the taste of coconut milk in the recipe does not feel at all), eggs, brown sugar, raisins, cardamom, sesame butter. I also added cinnamon, cloves and goji berries. Traditionally it is eaten warm cut into pieces and becomes a sweet refined if accompanied by a fruit Compote or crème anglaise.
Ingredients for a cake Pan 23 square centimeters:
- 100 grams of butter
- 250 grams of semolina
- 420 ml of coconut milk (You can replace it with a normal, of soy, almonds)
- 400 milliliters of water
- 150 grams of brown sugar
- a pinch of cardamom powder
- a tablespoon of orange blossom water
- cinnamon powder as required
- 2 cloves crushed
- 4 eggs
- 50 grams of Golden raisin
- 30 grams of Goji berries
- sesame seeds as required
- butter to grease the Pan as required
Grease the pan with butter and preheat the oven at 200 degrees. Put the raisins and Goji berries to soak in warm water. Roast the semolina in a saucepan until it's lightly browned, then add the coconut milk, the water, Orange Blossom water, cinnamon, cardamom, The cloves and brown sugar beating well with a whisk to obtain a mixture without lumps.
Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and add butter and eggs lightly beaten. Mix well and add the raisins and Goji berries well wring, then pour the mixture into the Pan, level it off with a spatula and sprinkle the surface with sesame seeds.
Bake in the oven for 45 minutes. Churning out, leave to rest for 5 minutes cake on a wire rack and cut into squares or rhombs. Serve warm alone or accompanied by a fruit Compote or crème anglaise.