Semolina Cake

This recipe will look strange to you if you are a cake maker: that’s because it’s a Burmese version of Indian semolina halvah, not a classic cake. You toast the semolina flour first, add the liquids and cook it over low heat, and then bake it. (It’s all easier than it sounds.) The result is a tender, delicious cross between cake and sweetmeat.

This modern “fancy” version of halvah includes eggs, which make the cake a little firmer. If you want to try an eggless version, see