Decadent Semolina and Cashew Cake

If you’re craving something truly comforting with a touch of tradition and elegance, this Decadent Semolina and Cashew Cake might just be your new favorite indulgence.

There’s something undeniably nostalgic about baking with semolina—its nutty aroma and tender texture remind me of home, family gatherings, and those special moments when a simple slice of cake brought everyone to the table. This semolina and cashew cake is rich, moist, and subtly spiced, with the delicate crunch of roasted cashews adding just the right touch of luxury. Whether you’re celebrating something special or simply treating yourself, this cake delivers warmth and decadence in every bite. Let’s dive into this comforting classic with a twist.

Ingredients:

1 3/4 cups of semolina/rava

1/4 cup grated coconut

1 3/4 cups of coconut milk

1/4 tsp. fine salt

3 tsp. baking powder

1 tsp. cardamom powder

1/2 cup melted butter

1 cup brown sugar

1/4 cup cashew nuts: Pan-fry cashews on low heat and set aside.

1/4 cup desiccated coconut: Pan roast on low until golden.

Note: Fresh cream is totally optional.

Method:

In a bowl, add the semolina, grated coconut, and coconut cream. Mix well. Add the salt, baking powder, cardamom, brown sugar, and melted butter, and combine well. Preheat the oven to 160 Celsius for 1 hour. Grease the cake pan with butter.

Pour batter into cake pan. Garnish with roasted cashews and bake. Use a toothpick to check if the cake is done. Sprinkle the roasted desiccated coconut and leave to cool completely.

Enjoy this delicious treat!

Semolina cake with cardamom and cashews is a delightful dessert that blends the unique textures and flavors of semolina, a coarsely ground wheat product, with the warm, aromatic notes of cardamom and the rich nuttiness of cashews. This cake is moist and tender, thanks to the addition of yogurt and melted butter or ghee. The infusion of cardamom adds a fragrant touch that makes each bite a flavorful journey, while the cashews offer a pleasing crunch.

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Fresh Cream Topping (optional)

This semolina and cashew cake is best enjoyed slightly warm or at room temperature, allowing its rich flavors and moist texture to shine through. Serve each slice with a generous dollop of fresh cream or a drizzle of honey for an extra touch of indulgence. Perfect for afternoon tea, special celebrations, or whenever you need a comforting sweet treat that feels both humble and luxurious.