If you have never baked with semolina before, look no further. This Semolina cake drizzled with honey syrup has a melt-in-the-mouth texture.
When deciding the dishes for the alphabet for the month-long marathon. I somehow missed the alphabet H. I did later come up with a few recipes to make, but never got around to making it.
This Honey Drizzled Semolina Cake was so simple to make with very minimal ingredients. I never thought that the Semolina (Rava) cake could be this soft and spongy. To add to that the honey syrup on top of the cake was truly amazing. This is also called Honey cake by some.
I halved the recipe and made it in a 9-inch round cake pan. The original recipe yielded a cake that was made in a 9 by 13 pan. The recipe is adapted from Yummly.com
Ingredients to make Honey Drizzled Semolina Cake – makes a 9-inch round cake
- Unsalted butter (softened) – ½ stick (4 tbsp)
- Sugar – ½ cup
- Egg – 1
- Milk – ¼ cup
- Vanilla extract – ½ tsp
- Fine Semolina (white or yellow) – 1 cup
- Baking powder – ½ tsp
- Baking soda – ½ tsp
- Salt – a pinch
For the syrup –
- Sugar – 1 cup
- Honey – ¼ cup
- Water – ½ cup
Procedure to make Honey Drizzled Semolina Cake –
- Preheat the oven to 350 F. Grease a 9-inch round pan and layer it with parchment. Also, grease the parchment paper and keep the pan aside.
- Cream the butter and sugar using a handheld mixer (for this quantity the stand mixer was too big). Then carefully beat in the egg and the sugar. Add the vanilla and mix well again. At this stage, the mixture will look curdled but do not worry.
- In another bowl, whisk together the semolina, baking powder, baking soda, and salt. Sprinkle this over the butter-egg mixture and beat just until smooth.
- Pour the batter into the prepared cake pan and bake for 20 -25 mins, just until the cake is firm and slightly brown and the edges start to pull away from the pan.
Make the syrup –
- when the cake is baking, combine all the ingredients mentioned for the syrup in a small saucepan and mix well. Bring it to a boil over medium heat stirring occasionally. Once the mixture boils, simmer for about 5 mins to let the syrup thicken a bit.
- Once the cake is out of the oven, evenly pour the syrup over the hot cake. Stop when the cake can absorb no more and then pour again. This way, use the entire syrup to evenly cover the cake.
- Let the cake cool completely in the pan and then slice and serve!
More Semolina Recipes
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Recipe
Honey Drizzled Semolina Cake Recipe
Equipment
- handheld mixer
- Oven
Ingredients
- 4 tablespoon Unsalted butter softened
- ½ cup Sugar
- 1 Egg
- ¼ cup Milk
- ½ teaspoon Vanilla extract
- 1 cup Fine Semolina white or yellow
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- a pinch Salt
- 1 cup Sugar
- ¼ cup Honey
- ½ cup Water
Instructions
- Preheat the oven to 350 F. Grease a 9 inch round pan and layer it with parchment. Also grease the parchment paper and keep the pan aside.
- Cream the butter and sugar using a handheld mixer (for this quantity the stand mixer was too big). Then carefully beat in the egg and the sugar. Add the vanilla and mix well again. At this stage the mixture will look curdled, but do not worry.
- In another bowl, whisk together the semolina, baking powder, baking soda and salt. Sprinkle this over the butter egg mixture and beat just until smooth.
- Pour the batter into the prepared cake pan and bake for 20 -25 mins, just until the cake is firm and slightly brown and the edges start to pull away from the pan.
- when the cake is baking, combine all the ingredients mentioned for the syrup in a small sauce pan and mix well. Bring it to boil over medium heat stirring occasionally. Once the mixture boils, simmer for about 5 mins to let the syrup thicken a bit.
- Once the cake is out of the oven, evenly pour the syrup over the hot cake. Stop when the cake can absorb no more and then pour again. This way, use the entire syrup to evenly cover the cake.
- Let the cake cool completely in the pan and then slice and serve!
Judy Brown says
I'm not sure what I did wrong but the cake fell flat in the middle baking. Okay maybe it was because I used coarse semolina rather than fine.. Then when I poured syrup over the middle disintegrated. The sides were good. I will use it as ice cream topping.
Sade says
planning to make this as a base for an ice cream cake
Sandhya Ramakrishnan says
That sounds yum! Let me know how it was!
Archana Potdar says
Wow looks so beautiful. I need to try this soon,
Rajani S says
Saw many versins of this cake...good combinatin of semolina and honey!
veena krishnakumar says
Having seen so may recipes, I think I should try this now...looks very tempting!!
Suma Gandlur says
Love semolina cakes for the texture. very beautifully presented.
Sreevalli E says
Lovely cake.. Looks delicious..
Pavani N says
Semolina cake with that honey drizzle looks moist and delicious.
Padmajha PJ says
Looks superb!! Must try the eggless version sometime..
Chef Mireille says
perfect tea time snack
Srivalli says
The cake has come out so well...very nice recipe..
Gayathri Ramanan says
cakes looks super moist and tempting clicks..
Harini-Jaya R says
very inviting!
Manjula Bharath says
very nice and spongy cake !!
divya says
Very inviting and tempting dish...yummilicious!
Nivedhanams Sowmya says
oh yours is mind-blowing!!! same pinch Sandhya!!! looks fabulous!!!
Sowmya
Preeti Garg says
Look so delicious.
The Pumpkin Farm says
absolutely beautiful cake recipe..
Priya Suresh says
Loved baking this cake and having them too. Beautiful cake.
Gayathri Kumar says
The cake has turned out so nice Sandhya...