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!

Melt In Mouth Jam Cookies

Melt In Mouth Jam Cookies

Ingredients
500g cold butter or room temperature Vegetable baking margarine suitable for cookies and puff pastry (Sélections Du Chef)
1 tsp of vanilla essence
1 tsp of almond essence
1/2 cup icing sugar
2 cups white plain flour
Strawberry and fig jam (use 100% natural fruit)

Method

Cut the butter into pieces to make it easier to use. If you are using margarine, use only pure vegetable and for cookies and puff pastry only.

Add the essences, icing sugar and flour.

Use a hand beaters or stand beaters or simply your hands to mix until crumbly.

Now with your hands, bring the mixture together, knead slightly to form a dough. Of you're using margarine then you may need to knead it for a bit longer as baking margarine is mostly solid but will work well.
Make about 70 little balls out of the dough. Size 1".

Line a cookie tray with non stick baking paper. Arrange the cookies leaving 1 cm distance between each.

Use a 1/2 tsp to press into the cookie dough to make a dent/concurve in the centre or simply use your finger.

Use the stick of a spoon or fork to fill the cookies with jam without getting messy.

Preheat oven 180 ℃ for 10 minutes and bake for 15 minutes or until golden in color.

Vegan Semolina Jelly Pudding with caramel fruits sauce (Mauritian Poudin...

Vegan Semolina Jelly Pudding with caramel fruits sauce (Mauritian Poudine Greau)
Very light!
Ingredientst
1 small ripe mango (wash, peel and cut in small cubes) + 1/4 cup brown sugar
1 medium red apple (wash, peel, remove the seeds and cut in small cubes) + 1/4 cup brown sugar
400 ml coconut cream milk
400 ml water
1 cup brown sugar
10g agar agar
8 tbsp semolina
1 tsp vanilla extract
1 pinch red food coloring
1/3 tsp strawberry essence

Cook the mango cubes with sugar until the sugar melts and the mango is golden in color. Transfer in a bowl. Set aside.

Cook the apple cubes with sugar until the sugar melts and the mango is golden in color. Transfer in a bowl. Set aside.

Now take a large skillet or saucepan. Add the coconut cream milk, water, sugar, agar agar, semolina and stir.

Cook on high flames until it thickens slightly, add vanilla extract, cook until the consistency is thick but still pourable. The pudding is ready.

Now use a glass mould or bowl. Add the caramel fruits sauce. Pour 1/2 of the pudding.

For the remaining, add red food coloring and strawberry essence. Mix and cook on medium flames for only 2 minutes.

Pour over the white pudding to make it 2 colors.

Let sit for 15 minutes. Cover with a baking paper or plastic. Then cover with a plate.

Refrigerate for 3 hours until set.

Remove the plate and paper. Place a plate on top, invert and remove the mould.


Slice and serve!