Simple Suji Butter Cake

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Hey guys. Okay, I know I said in my Tiramisu Crepe Cake that tiramisu was my mom’s favorite food. I was lying. Well, not quite, I mean she loves it too, but her all time favorite treat is butter cake. Pure, simple, butter cake. She asks me to make it every. single. time. I’ll have a recipe for traditional butter cake coming up soon (I know, it’s in reverse) which is SO DELICIOUS, but meanwhile, I have this Suji Butter Cake that’s equally delicious! My mom LOVES having a slice of butter cake with her coffee every morning, so you know it’s delicious if it managed to get that prime breakfast coffee spot.

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This butter cake is packed full of butter, like 375g full. Maybe not so good if you’re on a diet, but once in a while it’s good to treat yourself once in a while right? Aaand, this butter cake makes you feel less guilty, because it’s quite light too.

It’s made with suji flour (sometimes you might see it spelled sooji), or semolina, which is (according to google) the coarse, purified wheat middlings of durum wheat (literally quoting here) and has these health benefits (just so you don’t feel guilty):

  • Helps you feel full longer and prevents overeating because it is digested slowly
  • Improves kidney function
  • Good source of vitamin B and E, (essential for immunity from disease)
  • Contains phosphorus, zinc and magnesium (beneficial for health of bones and nervous system)

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First you have to soak the semolina/suji flour for 6 hours (I took this at around 7am around 1 hour into the soaking time so excuse the dim lighting). The semolina/suji soaks up the milk so fast it looks as if you never even added any milk. But then, if you poke your finger in the mixture, you’ll find that it has become sort of like play-doh (it’s quite addicting), and there is some moisture.

Of course, the granular texture of the semolina/suji adds a coarser texture to the overall butter cake, so it feels as if the cake is falling apart in your mouth! Also, semolina itself has a unique smell/flavor, which really comes through in the cake

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It’s really a simple cake to make, its so quick and easy, you can finish making the batter in about 30 minutes!


INGREDIENTS:

  • 375g butter
  • 300g semolina/suji flour
  • 300ml milk
  • 1 tbsp baking powder
  • 190g caster sugar
  • 5 eggs
  • 1 tsp vanilla
  • 190g all-purpose flour
  • 1 tsp salt

METHOD:

  • Soak semolina in milk for 6 hours.
  • Grease and line a 9×13 inch baking tin.
  • Preheat oven to 180◦C
  • Beat together butter, sugar and salt until light and fluffy.
  • Add in eggs, one at a time, beating well after each addition.
  • Mix in semolina mixture and vanilla
  • Sift in flour and baking powder, mix until well blended
  • Spread batter into prepared tin and bake for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown

Do you have any recipes using semolina/suji? Let me know in the comments below!

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