Eggless Bakery Style Rawa Cake
A soft, moist, and aromatic bakery-style rava cake made with semolina, yogurt, and a hint of pineapple essence—perfect for tea-time indulgence
Recipe-Eggless Bakery Style Rawa Cake
Ingredients
- 120 grams Yogurt
- 180 ml Milk
- 200 grams Semolina/Rava
- 50 grams Ghee
- 30 ml Oil
- 1⁄4 tsp Pineapple Essence
- 150 grams Castor Sugar
- 35 grams Refined Flour
- 1 tbsp Custard Powder
- 1 tsp Baking Powder
- 1⁄2 tsp Baking Soda
Instructions
- Preheat oven to 180°C.
- In a bowl, add yogurt, milk, and fine semolina/rava.
- Stir, cover, and set aside for 15 minutes.
- Once the mixture has thickened, add ghee, oil, essence, and sugar; mix well.
- Add flour, custard powder, baking powder, and baking soda; whisk to make a smooth batter.
- Transfer the batter to a greased pan and bake for 35-40 minutes or until a skewer comes out clean.
- Allow the cake to cool, then cut into slices and serve or store in an airtight container for up to 5 days.
