1 no 14oz sweetened condensed milk can
10 tablespoon unsalted butter, melted + more for the cake pan
1/2 cup +1 tablespoon whole milk, room temperature
1 teaspoon baking powder
1 + 1/3 cup coarse semolina (not the instant,quick cooking kind)
1+1/3 cup almond meal
1 teaspoon green cardamom powder (from 5-6 pods)
1/3 cup raw almonds for top (optional)
For the Sugar Syrup
10 tablespoon crystal sugar (I use raw)
6 tablespoon water
1/4 teaspoon green cardamom powder (from 2-3 pods)
Notes
I use ready made almond meal, if you plan to make your own, do not crush the blanched almonds to a point that they release their oils.Let there be a coarse sandy texture.
This cake does not rise much. So if you want a high rise cake, use a smaller dish to bake it.
Method
For the Cake
Preheat oven to 350 F. Butter and flour a 9 "X 2" round cake pan. I use parchment paper lining for easy handling.
In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.
Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.
Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.
I sometimes, reserve 1/4 cup or so of the syrup to be used for instant moistening when serving the cake (optional)
Let cool completely. Slice and serve.
For the Sugar Syrup
While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.
