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Suji Cake with Lemon Syrup


300 g  Ghee or Butter
250 g caster sugar
1 1/2 teaspoon vanilla essence
2 large eggs, lightly beaten
280 ml evaporated milk
80 g plain flour
1 teaspoon baking powder
300 g fine semolina
120 g ground almond
grated zest of 2 lemons


220 g caster sugar
150 ml lemon juice
80 ml water


Line and grease a 21cm spring form tin or 5 small rectangle tins. Preheat oven to 180¦#0176;C.

Cream  Pure Ghee or butter, sugar and essence until fluffy. Add beaten egg, a little at a time, beating well after each addition.

Combine flour, baking powder, semolina and ground almond in a bowl.

Fold in the combine semolina mixture in 2 parts, alternating it with the evaporated milk.

Spread the batter into the cake tin/s.

Bake for 40-55 minutes or until cake is cooked when tested with a wooden skewer. Place cake on wire rack.

When it is still warm, drizzle the lemon syrup over it.

Leave it to cool before slicing.


Combine the ingredients and stir over heat, without boiling until sugar dissolves.

Simmer for 2 minutes and pour over baked cake

- Monica Abdul , Singapore

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