Like I mentioned in my last post, Im still struggling to find time in between to cook and post at the same time, while I have time to cook and prepare lunches for my working days, blogging them is a little difficult I must admit. This is my second week and its much better than the first. Getting used to the grind of the busy schedules and thinking about a millions things at one time *sigh* … Suddenly post-its are my best friends and the hand sanitizer is something that I cannot do without… I never wrote in diarys… but now my diary is more important than my phone. Its true… working changes everything and I must admit… the ‘once upon a time odd hour’ like 8 am is now a reporting time for me.
In the middle of all that, I make little baked stuff I can munch in between hours ( under the table ) 😛
This week Im here to share with you my family’s Coconut & Semolina Cake. Since i munch on these I have to make sure they are small enough to munch in one go. So I got them baked in tiny muffin cups which I think are great 😀
Although this requires to be kept overnight to set, the time is worth it! Besides this factor, its a relatively easy cake with not much mixing and beating. Another one of my family’s cake recipes passed down from my grandparents.
325 gms sugar
1 1/2 scraped coconuts
4 large eggs
250 gms semolina
3 tbsp clarified butter
2 tsp vanilla essence
1 tsp baking powder
1. Mix egg, sugar and coconut. Grind all these together in a mixer.
2. Add baking powder, semolina, vanilla essence and clarified butter.
3. Keep the mixture overnight.
4.Bake in a preheated oven for an hour or until golden brown.
Best Served warm, thanks to the crusty top.
Have a lovely week ahead!