Eggless Semolina Cake

An old-school classic that will remind you of the Iyengar bakery style cake that you’re sure to have eaten at some point if you grew up in India.

Recipe – Semolina Cake

• Fine Semolina (rava) – 1 + ¼ cup (200 g)
• All-purpose flour – ¼ cup
• Caster Sugar – ¾ cup
• Baking Powder – 1 tsp
• Baking Soda – ½ tsp
• Oil – 1/3 cup
• Yogurt – ½ cup
• Milk – ½ cup – ¾ cup
• Zest of one lemon (optional)

Method

1. Line a 7-inch round pan and keep aside.
2. In a bowl, mix the semolina, flour, sugar, oil, yogurt, ½ cup of milk and lemon zest and mix well. Cover and leave it for 15-20 minutes.
3. Meanwhile, pre-heat the oven to 180 degree C.
4. After 15 minutes, add the baking powder, and baking soda. Whisk the batter and if it’s too thick add the remaining ¼ cup of milk – a few tsp at a time to check for consistency. You don’t want a very thin batter.
5. Pour it into the pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
6. Let it cool slightly then remove from pan and transfer to a cooling rack. Cool completely before slicing.