Eggless Semolina Cake

Name: Eggless Semolina Cake
Cuisine: Indian
Ingredients: 1 cup Semolina/Sooji/Rava (Fine); 1/2 cup Sugar; 1/2 cup Yogurt; 1/4 cup Oil; 1/2 cup Milk; 1/2 tsp Cardamom Powder; 1 tsp Baking Powder; 1/4 tsp Baking Soda; 12 Cashewnuts; as required Raisins; 1/2 tsp Vanilla Essence; as required Chopped Almonds and Cashewnuts (For Garnish); as required Few Strands of Saffron (For Garnish); as required Parchment paper; as required Cake Tin for Baking

Rosalyn John @rosalyn_kitchen227

#mom2022

This cake is dedicated to my Mom My Mom used to bake lovely cakes especially Semolina and Coconut Cake which is called Goan Baath Cake.
Soft and Spongy Eggless Semolina Cake Recipe. A super quick, super easy, super tasty and moist cake made with common ingredients easily available in the kitchen pantry. This cake is made without oven. I made it in an Iron Pan. There is no use of Maida, Eggs and Condensed Milk. You can skip baking soda and add 1/4th teaspoon extra baking powder. You can skip the vanilla essence too.

#mom2022

Rosalyn John @rosalyn_kitchen227

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Ingredients

1 cupSemolina/Sooji/Rava (Fine)
1/2 cupSugar
1/2 cupYogurt
1/4 cupOil
1/2 cupMilk
1/2 tspCardamom Powder
1 tspBaking Powder
1/4 tspBaking Soda
12Cashewnuts
as requiredRaisins
1/2 tspVanilla Essence
as requiredChopped Almonds and Cashewnuts (For Garnish)
as requiredFew Strands of Saffron (For Garnish)
as requiredParchment paper
as required Cake Tin for Baking

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Steps

1

Firstly, in a mixer jar, add semolina.
2

Add sugar and grind lightly.
3

Add yogurt to the ground mixture.
4

Add oil and blend together to make a smooth batter.
5

Transfer this batter to a large mixing bowl. Cover and allow to rest for 30 minutes.
6

In the meantime, pre-heat a pan for 30 minutes on medium flame. Grease a cake tin with oil. Place a parchment/butter paper and grease it once again with oil. Chop the cashewnuts and set aside.
7

After 30 minutes, check the batter. It has become thick.
8

Add milk, little at a time, and mix it.
9

Add cardamom powder, baking powder and baking soda to the cake batter and mix it well.
10

Add the chopped cashewnuts and raisins and mix well.
11

Add vanilla essence and mix it well.
12

Transfer the batter in the prepared cake tin.
13

Place the cake tin in the pre-heated pan. Cover and bake for 35 to 40 minutes on slow to medium flame or until a toothpick inserted comes out clean. If baking in an oven, bake in a pre- heated oven at 180•C for 30 minutes. (After 10 minutes of baking time, garnish with chopped almonds and cashewnuts and saffron strands and continue baking)
14

Check with a toothpick to see if the cake is done. If it comes out clean means the cake is cooked perfectly.
15

When the cake is done remove from pan and allow to cool.
16

Remove the cake from the cake tin. Remove the parchment paper.
17

Cut and Serve.
18

Soft and Spongy Eggless cake is ready. Enjoy with a hot cup of tea or coffee.