Burmese Semolina Cake (Sanwin Makin)

Ingredients

• 1 cup Gluten-Free Semolina Flour (e.g., corn grits)
• 1 can Coconut Milk
• 1 cup Sugar
• 1/2 cup Butter, melted
• 2 tbsp Poppy Seeds
• 1/4 tsp Cardamom Powder
• 1 tsp Baking Powder
• 2 large Eggs

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a large bowl, measure and combine the 1 cup of Gluten-Free Semolina Flour, 1 cup of Sugar, 1 tsp of Baking Powder, and 1/4 tsp of Cardamom Powder. Stir these dry ingredients together thoroughly until well mixed.
3. 3In a separate medium-sized bowl, whisk together the 1 can of Coconut Milk, 1/2 cup of melted Butter, and 2 large Eggs until they are well blended and smooth.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks remain; be careful not to overmix.
5. 5Gently fold in the 2 tbsp of Poppy Seeds into the batter. Pour the entire batter evenly into a 9x13 inch baking pan.
6. 6Place the baking pan into the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into its center comes out clean, indicating it is fully cooked and set.
7. 7Carefully remove the pan from the oven. Allow the cake to cool completely in the pan on a wire rack before cutting it into squares and serving. Cooling completely helps the cake set properly and makes it easier to cut.

Substitutions

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