With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt. Preparation time is 10 min and cooking time is 35 min.
Ingredients
½ tsp saffron strands
2 tbsp hot milk
450 ml milk
150 g sugar
90 g butter
150 g semolina
¼ tsp cardamom, ground
80 g pistachio nuts, shelled & slivered
30 g raisins
Instructions
Soak the saffron strands in 2 tablespoons of hot milk.
Lightly grease a cake tin then add a sprinkling of pistachio nuts and set aside.
In a saucepan, bring the milk and sugar to the boil and stir until the sugar has melted. Add the saffron milk to this and stir gently.
In another pan, melt the butter, then add the semolina and mix well with a wooden spoon. Cook over a low heat, stirring continuously until golden brown. Add the ground cardamom then add the warm milk and saffron mixture.
Stir vigorously until it comes away from the sides of the pan. Remove from the heat and add the raisins and the remaining pistachio nuts. Then pour into the cake tin. Cover and allow to set in a warm place for about 10-15 minutes.
Serve with either a bit of crème fraiche, clotted cream or yoghurt.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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