This elegant dessert is inspired by the iconic Semolina Cake from Middle East. The topping of caramelized pineapple and the caramel syrup gives it an interesting twist!
- Butter 2 tablespoon
- Sugar ½ cup
- Finely chopped fresh pineapple 2 cup, generous (I used medium size pineapple)
- Fine semolina 2 cup
- Grated fresh coconut 1 cup
- Baking powder ½ teaspoon
- Melted butter 1/3 cup
- Sugar 1 cup
- Thick plain yogurt (dahi) 1 cup
- Milk ½ cup
- Vanilla essence 1 teaspoon
- Butter to grease the dish
Melt the butter in a frypan, preferably non-stick. Add the pineapple (include the juice that may flow out while chopping the fruit) Add the sugar. Cook stirring till most of the liquid is absorbed and the pineapple is golden brown (It looks like a chunky halwa at this stage). Avoid overcooking. The consistency is like a thick lump that is spreadable.
Preheat the oven to 170C (I use Panasonic OTG). Grease a baking dish, 15cm/25cm or 20cm/20 cm with butter.
Mix all the ingredients for the cake together till uniformly blended.
Place the mixture in the prepared dish and spread evenly. Bake till done, about 35-40 minutes (A toothpick inserted in the middle should come out clean).
Prepare the caramel syrup while the cake is baking. Combine the sugar with ¼ cup of water in a strong bottomed sauce pan. Place on medium heat and stir till the sugar is dissolved. Increase the heat and cook without stirring till the sugar turns rich brown in colour (Watch carefully, over-cooking will make it bitter). Remove from fire and add ½ cup of water (Watch out! The syrup will bubble briskly when water is added). Stir till it forms a smooth syrup. If there is any undissolved lumps of caramel, heat gently to dissolve them. Stir in the salt.
When the cake is baked, take it out of the oven and poke all over with the lower end of a wooden skewer. Pour the syrup uniformly over it. Let it stand for 10 minutes. Cover the top with caramelized pineapple.
Let the dessert cool at least for 45-60 minutes (until just warm) before cutting and serving ( With extra caramel syrup if desired).
Best served warm