Classic Burmese Semolina Cake

Because this cake is tender and a little fragile (no eggs to help it firm up), I make it in a small pan, so that slices are easier to handle. I bake the cake in a cast-iron skillet, but you can also use a cake pan or even a pie plate. The taste is very light and clean. Include a few golden raisins if you like and/or top this with slivered almonds. This is a very handy cake if you are serving pure (non-egg-eating) vegetarians or vegans (use oil rather than butter for vegans).

I serve