Malpua cake

The other day, my aunt was talking to me about a new recipe for malpuas that she had seen on TV. That triggered off a craving for malpuas that just had to be satisfied then. Unwilling to undertake the long and laborious process of making them, I thought of baking a cake that would be evocative of the same flavors.

Here is the recipe...
Cake:

• 3/4 cup semolina
• 1/4 cup flour
• 1/2 cup sugar (scant)
• 2/5 to 1/2 cup oil (very scant)
• 3 eggs
• 2 large spoons yogurt
• 1 tsp baking powder
• large pinch of salt
• 1 tsp toasted (3/4 tsp) fennel and (1/4 tsp) pepper powder

Syrup and topping:

• 1/2 cup sugar
• 3/4 cup water
• 1 tsp toasted (3/4 tsp) fennel and (1/4 tsp) pepper powder

Procedure:

• Mix your dry ingredients for the cake together
• In a large mixing bowl, beat the oil, eggs, and yogurt
• Add the dry ingredients and mix well
• Bake for approximately 30-40 minutes in a 180 degree oven
• While your cake is baking make the sugar syrup with the water and the sugar
• Pour gently over the cake when the cake is done and sprinkle with the fennel and pepper powder
• The cake tastes best when allowed to stand and soak up the syrup for at least 3-4 hours