Indian Semolina Cake

Ingredients

• 500 g sugar
• 1 stick cinnamon (ca. 4 cm)
• 1 Lime (juice)
• 125 g butter
• 500 g thick yogurt
• 4 eggs
• 1 tsp lime zest
• 1 vanilla pod (aroma)
• 80 g soft apricots
• 1 packet baking powder
• 500 g durum semolina
• butter (for the pan)
• semolina (for the pan)
• 2 tsp ground pistachios
• 0.25 tsp organic rose petals (ground)
• 4 tbsp Coconut flakes

Instructions

1. 1.

   Boil 400 g sugar with cinnamon stick and 750 ml water over high heat. Leave uncovered for 5 minutes. Add lime juice, stir, and let cool.

2. 2.

   Preheat oven to 180°C fan or 200°C conventional. Melt butter in a pot and let cool. In a mixing bowl add yogurt, eggs, remaining sugar, lime zest, vanilla aroma, and butter. Whisk thoroughly until sugar dissolves. Fold in roughly chopped apricots.

3. 3.

   Sift baking powder into semolina, then sift over the mixture and fold well. Grease a 26 cm diameter pan with butter and dust with semolina. Pour batter, level surface, bake for about 45 minutes until golden brown.

4. 4.

   Let cake cool briefly, then gradually brush with sugar syrup. Sprinkle pistachios, rose petals, and coconut flakes, allow to set, cut into pieces and serve.