- 310 g of semolina (Gréo)
- 250 g of butter at room temperature
- 200 g of sugar
- 100 g of flour
- 5 eggs
- 100 ml of milk
- 1 packet of baking powder (around 9 g)
- 1 tablespoon of cardamom powder
- 50 g of tapered almonds
Pre-heat your oven to 180 °.
In a large bowl beat the butter and sugar together with an electric mixer. Add the eggs one by one while continuing to whisk. Add flour and semolina and mix again. Then add the milk, the cardamom powder and the baking powder before mixing a last time.
Grease a cake mold and put the almonds in the bottom of the mold. Then put the dough into the pan and bake for 50 to 60 minutes.
Let cool the Maspin gréo slightly before cutting the cake out of the mold and enjoy it with a good hot mauritian tea.