Ingredients

Method

• 180 g semolina
• 20 g desiccated coconut
• 50 g ground almonds
• 200 g butter
• 2 ½ cups milk
• ½ cup oil
• 3 free-range eggs
• 150 g flour
• 2½ t baking powder
• 300 g sugar
• ¾ t ground cardamom (elachi)
• 1 t vanilla paste
• colourful almond slivers, to decorate (optional)
For the icing:
• 60 g icing sugar
• 1 t vanilla paste
• 150 g butter, softened

Method

Ingredients

1. Toast the semolina in a dry pan over a medium heat until it starts to turn golden and smells nutty.

2. Add the coconut and ground almonds and toast until golden. Add the butter and allow to melt completely. The mixture should smell nutty and be golden in colour.

3. Remove from the heat and allow to cool for a few minutes, then add the milk and oil. Whisk well. Add the eggs and whisk to combine.

4. Sift in the dry ingredients and add the vanilla. Whisk until a smooth batter is formed.

5. Pour the batter into a lined 20 cm cake tin. Sprinkle the almond slivers over the top.

6. Bake at 160°C for 1 hour, or until a skewer comes out clean and the top is golden. If baking in a larger dish, check the cake every 15 minutes.

7. To make the icing, beat the icing sugar, vanilla paste and butter together until smooth and fluffy. Allow to cool completely before topping and spreading with the icing. If using, sprinkle the colourful almonds over the cake. Slice and serve.

Find more Diwali recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay