Pineapple Semolina Cakes with Saffron Custard and Candied Cashews

Pineapple Semolina Cakes with Saffron Custard and Candied Cashews Cover Image

A modern twist to the quintessential Indian sweet, Pineapple Kesaribath. You could replace cashews with nuts that you like such as pistachios and almonds. Don’t forget to be generous with the saffron. Wow your family with this decadent treat, this Rakshabandhan.

Preparation steps

  1. Preheat the oven to 180 C. Grease three 5inch ring moulds with butter. Line a baking sheet on parchment paper, set the ring moulds on top. Leave aside.
  2. In a clean, stainless steel bowl, beat egg whites with a pinch of sugar until stiff. Set aside.
  3. Beat the egg yolks with remaining sugar and lemon zest until pale and creamy.
  4. Fold in the semolina and plain flour into the egg whites. Fold roughly. Add the egg yolk mixture and fold to combine.
  5. Pour the batter into the prepared moulds evenly and bake for 20 minutes.
  6. Meanwhile, in a saucepan, bring pineapple juice, sugar and lemon zest to the boil. Cook the syrup for 10 minutes, until the juice has been reduced to half and is of a syrup consistency. Set aside.
  7. For custard, bring cream, 2 tbsp of milk, saffron threads, 1 tbsp of sugar and vanilla extract to the boil. Meanwhile, whisk together egg yolks, remaining milk and remaining 1 tbsp of sugar. Once the milk comes to the boil, pour half of it to the egg mixture while whisking. Pour the egg mixture back to the saucepan of remaining milk mixture and simmer on low heat, continuously whisking for 3 minutes until it thickens. Pour the custard into a clean bowl, wrap it with cling film and set aside to cool.
  8. For candied cashewnuts, add sugar to a saucepan. On medium heat, caramelize the sugar until it becomes a dark brown. Add the cashewnuts and combine. Pour the mixture on a tray and set aside. Once cooled, break the cashewnuts into pieces using a rolling pin.
  9. To assemble, make small incisions in the cake using a knife. Pour the pineapple syrup into each cake. Use all of the syrup. Unmould the cakes carefully by running a knife around the mould. Place the cakes on a plate. Before serving, pour the custard top over the syrup infused cake and garnish with candied cashew nut brittle.
  10. Serve at room temperature or cold.


This post was originally published on Doughmydear

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