Semolina/Sooji/Rava Cake with Lemon Syrup

Semolina/Sooji/Rava cake with Lemon syrup is done with less artificially flavors and consumption of much maida is not good for health in a long term so I have come up with this recipe.

Serves - 8            Preparation time - 20 min 

Cooking time - 45 min 

Ingredients for Cake

Semolina/Sooji/Rava                200 gram's

Powdered Sugar                        100 gram's

Self Raising Flour                      100 gram's

Butter (unsalted)                       100 gram's

Eggs                                            3 no

Vanilla extract/Rose water      1/4 tsp

Baking powder                           1/4 tsp

Green Cardamom (powdered) 1 no

Lemon zest of 1 lemon 

Almonds (Chopped)                  1Tbs 

Ingredients for Syrup

Sugar                                           200 gram's

Water                                           200 ml

Cardamom                                  1 no

Lemon juice of 1 lemon

Method:

Grease a 10cm × 23cm loaf tin by placing a butter paper in it.

In a mixing bowl add semolina, powdered sugar, self raising flour, baking powder and mix all together well using a spoon, now add the butter and mix it for about 3 minutes, add eggs and continue the mixing process for about 5 minutes now add cardamom powder and rose water/vanilla extract and lemon zest by grating the skin of lemon and mix it thoroughly. Spoon the batter into a cake tin and spread evenly, garnish with almonds. 

If using Microwave Oven bake for 25 minutes in 180°c 

If using Pressure Cooker keep a 1 inch stand inside the cooker and above it place the cake tin cover the lid and bake it for 45 minutes in low flame. 

Insert a skewer to check whether the cake is baked perfectly. When cake is nearly baked, make the syrup it should take around 10 minutes.

Add water, sugar and cardamom in a pot and stir well in low heat till the sugar dissolves. When the syrup comes to boil switch of the heat and add lemon juice.

When the cake is cooked, pour the hot syrup over hot cake allowing it to absorb all the syrup. Keep it aside to cool in room temperature and do not refrigerate.

 After the cake cools down transfer it on a plate and cut to the desired size.