With lotsa things happening over the weekend, I was not sure I’d be able to put aside time for baking and posting. Le Salon du Marriage, La Foire des Petites et Moyennes Entreprises, The Ile aux Benitiers Clean Up Campaign and the Open Day at La Vanille Crocodile Park & the Domaine de Saint Aubin were among the activities on this weekend’s calender. So I was on pretty tight schedule to meet the two reader requests I had since last week: Maspin Greo and Poudine Sago.

While this is not the dense, butter-laden maspin greo you might be fond of, I’m pretty sure you’d love it all the same. The coarseness of the semolina/ greo and the fluffiness brought in by the beaten egg whites give this cake an interesting texture. Neither too dry nor exceedingly moist, it will feel just right with your regular cup of tea as a light dessert cake. For variation, omit the lemon and swap the plain yogurt for a strawberry flavoured one.



125 g butter, softened

3/4 cup granulated sugar

3 eggs, separated

1 cup all purpose flour

1 tsp baking powder

1 cup semolina/ greo

1 cup plain yogurt

1 tbs lemon zest

2 tbs lemon juice


  • Preheat oven to 325 oF. Grease a large loaf pan and line the base with parchment paper.
  • Beat butter, sugar and lemon zest in a large bowl until light and fluffy. Beat in egg yolks.

  • Fold in sifted flour, baking powder, semolina, lemon juice and yogurt until just combined.
  • In a clean bowl, beat egg whites until they form soft peaks. Carefully fold into cake mixture.

  • Spread into prepared pan and bake for about 1 hour until top is golden brown in colour.
  • Stand in pan for 5 minutes before turning out to cool completely on a wire rack. Serves 10.

Don’t all of you start thinking about the sept carri and sago/aplon the moment you get invited to a tamil wedding? This sweet sticky dessert served at the end of the meal is eaten straight with fingers or with pieces of papad used as a spoon. Typically garnished with raisins, nuts and freshly grated coconut, I swapped those ingredients for peach and cherry to make my poudine look good.



1/2 cup sago pearls

1/2 cup coconut milk

2 cups cold water

1 tbs milk powder

1/4 cup caster sugar

1 tsp vanilla extract

Fresh or canned fruit

Freshly grated coconut


  • Soak sago pearls in water in a heavy-based pan and place over low heat for a minute.
  • Add coconut milk and cook until the pearls are translucent and soft in consistency.

  • Stir in milk powder, sugar and vanilla extract. Cook until mixture is very thick and sticky.
  • Remove from heat. Place fruit and coconut over the base of a decorative jelly mould.

  • Pour sago into mould and leave to cool completely before placing in refrigerator.
  • Chill for at least 4 hours or overnight before unmoulding on a serving plate. Serves 2.

Sago Pudding