This Indian take on semolina cake is bound to delight your taste buds

Growing up in India, cakes were a rare treat, mostly enjoyed on special occasions due to the lack of local bakeries and patisseries, except for those in high-end hotels. The Iyenger-style cakes from Bangalore are soft, tender texture and simple yet memorable flavors. In this recipe, we will recreate the beloved rawa cake at home. It is rich, delicious and, of course, nostalgic. For more semolina dessert recipes read our Ode to Semolina recipe and brighten your festivities.

Before baking, it's important to note that coarse raw semolina is used without roasting or grinding, and the batter needs resting time for the semolina to absorb the liquid. While some recipes suggest soaking the semolina overnight, resting for just an hour works fine. Oil is preferred for its ability to keep the cake soft for longer. The cake has a neutral flavor but can be customized with zest, extracts, essences, or nuts. Both plain and nut-topped versions are delicious, though the nut-topped version is a family favorite.

Ingredients:

Dry Ingredients:

• 200 gm semolina
• 30 gm all-purpose flour
• 150 gm caster sugar
• 5 gm baking powder (1 tsp)
• 3 gm baking soda (½ tsp)

Wet Ingredients:

• 80 ml oil
• 125 gm yogurt
• 120-180 ml milk (adjust as needed)
• Zest of 1 lemon (optional)

Instructions:

• Grease or line a seven-inch round pan or loaf pan. Set aside. Preheat the oven to 180°C.
• In a large mixing bowl, combine the semolina, flour, sugar, oil, yogurt, 120 ml milk, and lemon zest. Stir the ingredients until well-mixed. Cover the bowl and let the batter rest for 15–20 minutes. This resting time allows the semolina to soak up the liquid and soften, ensuring a smooth texture.
• After resting, check the batter. If it appears too thick, gradually add the remaining milk, a little at a time, to reach a pourable yet thick consistency.
• Stir in the baking powder and baking soda. Mix well to ensure they are evenly distributed, but avoid overmixing.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes. Carefully remove it and transfer it to a wire rack to cool completely before slicing. Enjoy it plain, or pair it with tea, coffee, or a drizzle of lemon glaze for extra indulgence.

Tips for the perfect rava cake:

• The batter should be thick but pourable. Avoid making it too runny, as this may affect the cake’s texture.
• Add cardamom powder or a splash of vanilla extract for a fragrant twist.
• Store the cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
• Sprinkle some slivered almonds or pistachios on top before baking for added crunch and visual appeal.

This simple yet delicious cake is perfect for those who crave a nostalgic bite of traditional Indian flavors, without the need for complex ingredients or techniques. The process is straightforward, and the results are always rewarding – a moist, flavorful cake that pairs wonderfully with a cup of tea or coffee. Whether enjoyed as an everyday treat or served on a special occasion, this rawa cake is sure to become a favorite in your kitchen, evoking memories of classic bakery delights with every bite.

For added flavor, consider infusing the batter with aromatic spices like saffron, cardamom, or a hint of rose. Saffron will lend a luxurious golden hue and rich flavor, while cardamom brings a warm, fragrant note. A touch of rose essence can give the cake a delicate floral twist, making it even more fragrant and delightful.

This Eggless Semolina Cake is a humble yet delightful dessert that’s as versatile as it is delicious. Whether served as a simple tea cake or dressed up with glazes and garnishes, it’s bound to become a family favorite!