Orange syrup semolina cake

A moist and scrumptious eggless orange semolina cake drenched in an orange syrup!

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Ingredients

120 ml or 1/2 cup milk
56 grams or 1/4 cup butter
165 grams or 1 cup semolina rawa
100 grams or 1/2 cup granulated sugar
120 ml or 1/2 cup yoghurt or curd
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp orange zest optional

For the syrup

1/2 cup fresh orange juice from one orange
50 grams or 1/4 cup granulated sugar

Instructions

Preheat your oven to 160 C / 325 F . Butter and flour a 6 inch round pan , line the bottom with parchment (optional).
In a saucepan , heat the milk and butter together until the butter is melted.
To the hot mixture , add the semolina while whisking. The mixture will become thick and clumpy.
Whisk in the sugar.
Whisk in the yoghurt until smooth.
Add the zest , baking soda and baking powder and whisk it into the batter well.
Pour batter into prepared pan and bake for 32-40 minutes until top is well browned and the cake springs back when pressed gently. A toothpick inserted in the centre , comes out clean.
As soon as the cake is out of the oven , prepare the syrup.
Heat the orange juice and sugar until the sugar is melted.
Poke holes into the still warm cake all over using a toothpick or skewer.
Pour the hot syrup over the warm cake.
Let cake rest until it comes to room temperature.
Unmould and serve !

Notes

You can also bake this cake in a 7 inch pan for a thinner cake - at 180 C / 350 F for 28-35 minutes.
You can double the recipe and bake in a 8 inch or 9 inch pan.
The cake can be stored in an airtight container for 3-4 days.
You can make the syrup before hand but it thickens as it cools. So heat it up to get it to a good pouring consistency .
Adjust the sugar in the cake as per your taste.
I used fine semolina but you can use coarse as well.
My cup measures 240 ml.