I know I am writing after a long time, been too tied up with office and shoots 🙂 But now that I am back and writing after a long time, I thought of sharing something really interesting and special with you guys.
Summers are all set and the temperature is raising every day. To beat the heat this Eggless Spiced Orange Semolina Upside Down Cake is all you need. This cake is a treat to your eyes and perfect for hot weather. Though I made this cake a long back, but could share the recipe with you all 🙂 But nevertheless I am sure you will love this recipe.
I got inspiration of this cake through Burmese cuisine and how? I was watching the movie Rangoon and while watching the movie I was quite fascinated with the place. Though the film couldn’t create that magic but the place did and I started researching on their cuisine. I feel Burmese cuisine is highly underrated; one has a lot to explore in that front, as the place is diverse in culture and food habits.
The countries that border Myanmar, especially India, China and Thailand, have influenced Burmese cuisine. Indian influences are found in Burmese versions of dishes such as samosas and biryani, and Indian curries, spices and breads such as naan and paratha. Chitti kala or Chettiar (Southern Indian) cuisine is also popular in cities. Chinese influences in Burmese cuisine are shown in the use of ingredients like bean curd and soya sauce, various noodles as well as in stir frying techniques. As in neighbouring Thailand and Laos, fried insects are eaten as snacks.
The people of Burma use a lot of Sago, Rice, Semolina, coconut etc in their desserts. Their desserts are more towards pudding and gelatinous. One of their famous dessert is Semolina Cake; soft, moist and coco nutty, it just melts in mouth.
Here I am sharing my version of this Burmese Semolina Cake , with some twist and ad-ons. I am making this really beautiful Eggless Spiced Orange Semolina Upside Down Cake.
I am really excited to share the recipe with you, as this Cake is the best thing you will see today!
For the Cake
- 1/4 cup canola oil
- 1 cup coarse semolina flour
- 1/4 cup Honey (or more as per your taste)
- 1/2 cup plain yogurt
- ½ cup coconut milk
- 2 tsp baking powder
- 2 tsp orange zest
- 1/2 tsp cardamom powder
- ½ tsp Nutmeg powder
- Pinch of salt
- 2 tsp vanilla extract
- 2 tbsp frozen orange juice concentrate
- Pistachio (Garnish)
- Rose Petals (Garnish)
For the caramel and oranges
- 2-3 oranges
- 1/4 cup brown sugar
- 1/2 tbsp butter
- 2 tbsp orange liqueur (optional)
How To Make?
- Preheat at convection to 180 degrees.
- Slice oranges into thin rounds
- Now in a sauce pan, place brown sugar, orange liquor over medium heat. Bring to a simmer.
- After simmering for 4-5 minutes add the butter and stir until incorporated. Remove from heat.
- Grease your cake tin with butter and pour the caramel mixture evenly onto the bottom on the prepared pan. Arrange thinly sliced oranges in a pleasing concentric pattern at the bottom of the pan.
- Now whisk semolina, sugar, baking powder, orange zest, cardamom, nutmeg and salt in a bowl.
- Whisk yogurt, honey, orange juice concentrate, vanilla, canola oil and coconut milk together into a large bowl.
- Pour the wet ingredients into the dry ingredients. Stir until fully incorporated.
- Now pour the batter over the sliced oranges into the prepared pan.
- Bake 40–45 minutes until set. Cool on a wire rack for 10 minutes. Place a plate over top and flip the cake
- Keep this cake well tightly wrapped and in the fridge to keep it moist.
- While serving pour some caramel syrup on the top.