Eggless Semolina cake, is a basic cake which is simple to bake yet very unique in its texture and taste. I came across this wonderful recipe in BBC and immediately decided to make. All the ingredients required for this recipe are always available in our kitchen. Simple, easy and yummy cake to treat our kids and family.


Eggless Semolina Cake
Eggless Semolina Cake Recipe

Preparation and Yield:
Preparation time15 mins
Cooking Time30 mins
Servings4

Eggless Semolina Cake Recipe
Eggless Semolina Cake Recipe

Ingredients:
All Purpose Flour1 Cup**
Roasted Semolina / Sooji / Rava1/2 Cup
Sugar3/4 Cup
Milk1 Cup
Butter1/3 Cup
Salta Pinch
Baking Powder1 teaspoon
Baking Salt 1/2 teaspoon
Vanilla Essence1 teaspoon
Broken Cashews1 tablespoon
Chopped Walnuts1 tablespoon

*1 Cup = 250ml
Eggless Semolina Cake Recipe
Eggless Semolina Cake Recipe

Method:
  1. Pre-heat the oven at 350 degrees F or 170 degrees C. Grease the cake tin with little ghee and then dust with little flour and keep it ready
  2. Take the milk and rava in a mixing bowl and stir them well and keep it aside for 10 minutes. In another mixing bowl, take the dry ingredients such as all purpose flour, baking powder, baking salt, salt and sugar and mix well so that all are well combined

  3. After 10 minutes, add the dry ingredients little by little to the milk+rava mixture and mix well. The cake batter should be like a pouring consistency. If the batter is so thick, add little water and make it pourable. Add butter to the cake batter and mix well

  4. Now, add vanilla essence and chopped nuts and fold everything together gently. 

  5. Pour the cake batter to the greased cake tin and gently pat to spread it evenly. Put the cake tin in the pre-heated oven and bake it for 30 minutes or till the skewer/tooth pick comes out clean. After 30 minutes, take the cake tin out and place it in a cooling rack and allow it to completely cool off

  6. After the cake is cooled off, slowly run through the knife on the edges of the cake and take the cake out of the tin gently. We can just flip the cake tin on another plate to gently take the cake out. Cut the cake into pieces either square or pie shaped pieces and plate it in serving plate

  7. The yummy and spongy Eggless Semolina Cake is now ready to serve!
  8. Eggless Semolina Cake Recipe
    Eggless Semolina Cake Recipe

Post a Comment Blogger

  1. does this taste similar to kesari?

    ReplyDelete
  2. Please let me know how we can improvise it to make it in a pressure cooker.

    ReplyDelete
    Replies
    1. Hi, I will post the pressure cooker method soon

      Delete
  3. Do you have any recipe for frosting the cake thanks

    ReplyDelete
  4. what kind of butter is uses. is it salted or unsalted. can i use pure cow ghee. please advice

    regards
    grishna

    ReplyDelete
    Replies
    1. Hi, I have used unsalted buter,but we can surely alternate that with pure cow ghee too.

      Delete
  5. Can I replace butter with sunflower oil or corn oil? How much amount?

    ReplyDelete
  6. Yes you can very well replace with oil. Use the same quantity of butter

    ReplyDelete
  7. Y did the sooji not cook or puff up entirely

    ReplyDelete
  8. Great recipe thanks, the whole family enjoyed eating it, I made it with kids. I didn't have walnuts so I added sultanas/cashews, however id like to try with nuts as per recipe. Great to find a semolina cake that doesn't contain loads of sugar/syrup

    ReplyDelete
  9. how do i make this in chocolate flavour

    ReplyDelete

 
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