Sand Cake! Sounds weird right? Basically this cake gets it's name from the toasted semolina we sprinkle on top, which resembles the sandy beach sand in texture but ads a whole lot of flavor to the cake.
This cake is baked in an oven dish and not in a cake pan because it needs to spread so the final cake is not very thick. We are going to soak it with sweetened condensed milk and if the cake is very thick the condensed milk will sink to the bottom leaving the top half dry. Therefore make sure you use an oven tray or dish and not a cake pan.
The semolina used is fine semolina. It must be lightly toasted on medium low heat for a few minutes just till it gets slightly goldish in color.
Ingredients:
- 3 eggs
- 1 cup oil
- 1/2 cup sugar
- 1 cup flour
- 3 teaspoons baking powder
- Sprinkle of salt
- 1 teaspoon vanilla
- 3 tablespoons powder milk
- 1/2 cup yoghurt
- 1 teaspoon white vinegar (optional)
- 4-5 tablespoons fine semolina
- 400 grams sweetened condensed milk (1 can)
*To prep, pass the dry ingredients, flour, baking powder, salt, powder milk through a sifter. This will make the cake airy and lighter which will help it absorb the sweetened condensed milk once it is baked.
*Start by beating the eggs until they turn slightly paler in color. Ad in the oil and sugar and beat some more, it should fluffen up and increase in size.
*Now ad in the dry ingredients you sifted earlier and the yoghurt. Whisk lightly to mix, do not over mix. The cake batter is ready.
*Oil your oven dish and sprinkle some semolina to prevent the cake from sticking. Pour in the cake batter and spread it evenly.
*Bake in a 180* oven for 35 minutes or until toothpick clean and the top is slightly golden.
*Meanwhile in a small nonstick pan, toast the fine semolina for a few minutes on medium low heat just enough to lose the raw flavor and gain some color. Be careful it burns easily, do not leave it unattended.
*Once the cake is out of the oven poke holes in it using a toothpick or a fork, now pour on the sweetened condensed milk and spread it all over. Just when it is fully soaked and before it dries sprinkle the toasted semolina on top and cover the surface.
*That's it, the cake is ready. You can dig in right away, it is best served in room temp. Enjoy.
