The BEST Semolina cake (Mauritian Maspin Greo)

The BEST Semolina cake (Mauritian Maspin Greo)

Ingredients for the syrup
1 cup water
1 small lemon to squeeze the juice
1 cup brown sugar
2 small lemon, slice thinly

Ingredients for the cake
120g soften vegetable margarine or butter
3 medium eggs (weight 43 grams with the shell each)
1 cup Greek yogurt
1 cup brown sugar
1 cup icing sugar
1 cup semolina
1 cup plain flour
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence


Method

Grease an 8" X 8" round tin with vegetable margarine and line the bottom inside with non stick baking paper.

Prepare the syrup first

In a saucepan, add water, brown sugar and squeeze 1 lemon.
Turn on the flames on medium high. Let it boil until it reduce in 1/2 of the quantity.

Then drop the slices into the syrup, reduce the flames to medium and let it simmer for 10 minutes. The syrup should not be thick.
Keep aside to cool.

For the batter

Take a deep bottom bowl, add butter, eggs, yogurt and sugars.

Beat with an electric beaters until well blended and pale in color.


Place a strainer on too of the same bowl, add semolina, flour, baking soda and baking powder. Sift and fold with a silicone spatula the dry ingredients with the wet ingredients and add vanilla, fold until well combined.

Pour into the prepared greased tin. Pat several times. Bake in oven for 45 to 50 minutes on 180℃ or until inserted toothpick comes out clean.

Let cool completely then run a knife around the edge and unmould the cake.
Pour the cool syrup all over the cake and place the lemon slices on top. You will notice that the syrup is getting inside the cake, it's because the syrup isn't thick which is a good sign for the cake to absorb it well!

This is the best semolina cake I ever tried, love the texture, light, fluffy, moist and springy. It taste absolutely good!

Slice and serve!