Recipe: Delicious Saffron Semolina Coconut (SSC) Cake

Recipe: Delicious Saffron Semolina Coconut (SSC) Cake Delicious, fresh and tasty.
Saffron Semolina Coconut (SSC) Cake. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine.
On medium to low flame, constantly stir it around until it turns lightly golden.
Its not your light airy cake you'd get from flour, but rather a dense cake with a noticeable crumb thanks to the semolina.
Add rose water and saffron strands.
You can cook Saffron Semolina Coconut (SSC) Cake using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Saffron Semolina Coconut (SSC) Cake
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It’s of butter.
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It’s of powdered sugar.
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It’s of Semolina (Sooji).
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You need of all purpose flour (Maida).
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It’s of salt.
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You need of Cardamom (elaichi) powder.
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You need of dry coconut powder / flakes.
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It’s of Cinnamon (dalchini) powder,.
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It’s of curd.
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It’s of milk.
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It’s of baking powder.
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You need of baking soda.
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It’s of Chopped Cashew (Kaju) & Almonds (badam).
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It’s of Saffron (kesar) threads.
Allow the syrup come to room temperature before using.
This Persian love cake is an aromatic cake that combines fragrant flavors such as rose, cardamom, saffron and almond.
There are many versions of the cake.
Some that are like a simple cake, others that have a cream based frosting or a fragrant glaze.
Saffron Semolina Coconut (SSC) Cake step by step
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In a bowl take melted butter, powdered sugar and whisk the mixture continuously, till it turns silky smooth..
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Add Sooji, Maida, Salt, Cinnamon and Cardamom powder..
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To this preparation, add curd, coconut crush and milk. Mix well using blender or stirrer and soak for 40 minutes..
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After 30 mins of soaking time, preheat the oven for 7-8 mins at 180 deg Celsius After 10 mins, while you take the cake mix out to bake, please add baking powder and baking soda..
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Add kaju, badam and kesar. Mix well. Now, prepare the cake mould or cake tin. Apply butter to mould / tin or insert butter paper. Afterwards, transfer the cake mix to this tin / mould. Shake the mould / tin lightly such that the mix takes uniform height. Make sure the mix is lump-free..
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Bake the cake at 180 degree Celsius for 30-35 minutes.
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Now, once the cake is baked (wait for the nice smell), allow it to cool for 20 mins. Now, you can transfer the cake to desired bowl or tray..
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Finally, cut & serve SSC cake..
If necessary, broil ever so briefly so that the top of the basbousa gains color.
Here, Tyler Brown of Nashville's Hermitage Hotel uses saffron to flavor the pastry cream for his moist, airy take on coconut cake.
Semolina - I used fine white semolina.
You can also use coarse semolina/rawa/suji.
Coconut Milk - we used thick variety.