Who does not love a good cake? But let's face it, sometimes baking feels like such a chore when you're short on time or when you just want to avoid the oven. Try the microwave semolina cake, a dessert that's fast, easy, and oh so oh-so-delicious.
This is perfect for those surprise visits by guests or when your sweet tooth just calls for that instant satisfaction. Best of all, you're free to add in all your favorite toppings, and the list of ingredients can be found right within your pantry.
Semolina, commonly known as suji or rava in India, imparts a delicate crumbly texture to the cake. It is soft, fluffy, and grains within are very conveniently manageable. Let's try to know how this super cake can be made effortlessly with utmost satisfaction.
Ingredients
Method:
Prepare the Batter: Mix together all the ingredients, semolina, sugar and curd in a bowl. Add in the milk and mix well. Allow it to rest for 10-15 minutes so that the semolina will soak up all the liquids.
Add the Essentials: After resting, incorporate the oil, baking powder, baking soda, and flavoring like vanilla essence or cardamom powder. Stir everything well till very smooth.
Grease the Dish: Grease the microwave-safe dish lightly with oil or butter. Pour the same in the greased dish.
Microwave Time: Microwave on high for 5 to 7 minutes. To know if it's done, push a toothpick through the center of it; it should come out clean.
Cool and Serve: Let the cake cool a bit in the pan and then unmold. Slice it up and serve warm or at room temperature.
Nutty Crunch: Top with chopped almonds, pistachios, or cashews and microwave for a rich, crunchy topping.
Chocolate Drizzle: Once cool, drizzle over with melted dark or milk chocolate for a decadent finish.
Fruit Delight: Top it off with a layer of sliced bananas or strawberries, or mangoes after baking. This looks nice refreshing and colorful!
Coconut Bliss: Sprinkle dried coconut over the cake for that tropical flavor. Combine it with some pineapple for that pina colada flavor.
Honey Glaze: Drizzle honey on top of the cake, topped with a sprinkle of cinnamon for that warm and aromatic flavor.
Fine Semolina: This is best for a smooth texture and an easy absorption of liquids. Ideal for cakes that have to be soft and fluffy.
Medium-Grain Semolina: This is suitable if you like to have a slightly grainy texture that will give the cake a rustic charm.
Avoid Coarse Semolina: It takes longer to cook and more likely to give a denser cake.
Fine or medium-grained semolina best suits most of the microwave semolina cakes.
Let the Batter Rest: Rest the batter for 10-15 minutes after preparing. This is the time when semolina absorbs liquids, thus results in a moist, fluffy cake.
Microwave Time: Microwave on high for 5 minutes and check in between. Microwaves vary, add an extra minute or two if needed, but avoid overcooking.
Consistency Matters: The batter should be pourable like pancake batter. If it's too thick, add a splash of milk.
Grease Well: Grease the dish generously using oil or butter so that the cake may not stick to it.
Mix Gently: Don't overmix; you will end up with a dense cake. Mix just enough to combine everything evenly.
Room Temperature: Wrap the cake in cling film or store it in an airtight container for up to 2 days.
Refrigerate: Keep leftovers in the fridge for up to 5 days. Warm in microwave for 10-15 seconds before serving.
Freeze: Cut the cake into slices, wrap each one with cling film and freeze for as long as for a month. You can thaw it in the fridge and then reheat it when needed.