I love semolina, whether in cakes, cookies or puddings. It's one of those ingredients that my family uses for a lot of traditional dishes.
I found the recipe for Malai cake on Chanita's amazing Israeli Food Blog and as it contains a lot of semolina I fell in love with it the first time I saw the pictures. As always, the recipe is a bit changed, but it doesn't change the fact that this it is one of the most delicious cakes that I've ever eaten. It's moist, heavy and soft and I have to admit that it reminds me of the greek γαλακτομποuρεκο/Galaktoboureko (a sweet semolina batter covered in phyllo and soaked in syrup) and the kazakh запеканкa (a cake made of semolina and curd cheese). But you have to try it yourself! No regrets!
Malai Cake
as seen on Momsrecipesandmore
2 cups flour
2 tsp baking powder
a pinch of salt
250gm + 250gm curd cheese
3 eggs
1 egg yolk
1 egg white
1 l milk (low fat)
150gm butter
1.5 cups white sugar
(vanilla extract, if desired)
Preheat oven to 170C. Line a large baking pan with baking paper. I did not grease the sides of the baking pan.
Boil milk while stiring and add butter until melted and incorporated.
Combine semolina, salt, flour, sugar and baking powder and whisk well. Pour over milk mixture and whisk until well combined. Let cool a bit.
Add 250gm curd cheese, eggs and egg white and whisk in. The batter should be smooth without any lumps. Pour the batter into prepared pan.
Combine another 250gm curd cheese with egg yolk (and add a bit of sugar if you like it sweet).
Put full tablespoons of curd cheese mixture onto the batter. Bake for about 50 - 60 minutes until done.
Enjoy the cake while it's warm and just out of the oven cause then it has the absolute best flavor. After that, keep it in fridge and warm it for a few seconds in the microwave before serving.
Gulchathaii
