Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, June 24, 2011


For cake:
  1. Semolina/Shuji- 2 cup
  2. Sugar- 1/2 cup or to your taste
  3. Baking powder-2 ts
  4. Dessicated coconut(shredded)- 1 cup
  5. Egg-2
  6. Milk/Yogurt- 1 cup
  7. Nutmeg powder- 1/4 ts
  8. Cardamom powder- 1/4 ts
  9. Butter/Ghee- 3/4 cup
  10. Almond (whole or cut in half)- 14-15 pieces
  11. Butter/ghee/oil- 1/2 Tbs (to brush the baking pan)
For syrup:
  1. Sugar-2 cup
  2. Water- 2 cup
  3. Lemon juice- 1/4 ts
  4. Honey- 1 ts (optional)

  1. Melt the butter in a mixing bowl, then add milk/yogurt, sugar, and mix them well. Beat the egg in another bowl and then add it in the butter mixture and beat them well.
  2. Take semolina, baking powder, nutmeg powder and cardamom powder in a separate dry bowl and mix them to distribute baking powder evenly with semolina.
  3. Then add the dry mixture in the liquid mixture and mix them to make a smooth batter.
  4. Now brush the baking pan with oil/ghee and pour the batter on it and smooth the top with a spoon. Then keep that in the refrigerator for 1-2 hours to set up.
  5. In the mean time, take sugar, water and lemon juice in a pan; and bring it to a boil. Then add the honey in the syrup and let it simmer in medium heat for around 10 minutes. Then turn off the heat and keep it aside to cool down.
  6. Take out basbusa from the refrigerator and score it into desired shapes. Place the almonds on top of each square or diamond shape.
  7. Preheat the oven at 350°F/170°C, put the baking tray into the oven and bake it for around 40 minutes. It will be better to start checking your cake after 25-30 minutes.
  8. Carefully take out the cake from the oven and pour the syrup on the top of the cake and then bake it for another 15 minutes.
  9. Then cut again along the score lines and let it cool completely before serving.