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:
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