Suji Cake with Lemon Syrup

• 300g QBB Pure Ghee

• 250g caster sugar

• 1 1/2 teaspoon vanilla essence

• 2 large eggs, lightly beaten

• 280 ml evaporated milk

• 80g plain flour

• 1 teaspoon baking powder

• 300g fine semolina

• 120g ground almond

• Grated zest of 2 lemons

Lemon Syrup

• 220g caster sugar

• 150 ml lemon juice

• 80 ml water

1. 1. Line and grease a 21cm spring form tin or 5 small rectangle tins. Preheat oven to 180°C.

2. 2. Cream QBB Pure Ghee, sugar and essence until fluffy. Add beaten egg, a little at a time, beating well after each addition.

3. 3. Combine flour, baking powder, semolina and ground almond in a bowl.

4. 4. Fold in the combine semolina mixture in 2 parts, alternating it with the evaporated milk.

5. 5. Spread the batter into the cake tin/s.

6. 6. Bake for 40-55 minutes or until cake is cooked when tested with a wooden skewer. Place cake on wire rack.

7. 7. When it is still warm, drizzle the lemon syrup over it.

8. 8. Leave it to cool before slicing.

Lemon Syrup

1. 1. Combine the ingredients and stir over heat, without boiling until sugar dissolves. Simmer for 2 minutes and pour over baked cake.