Tuesday, February 12, 2013

Semolina Cake | Rava Cake

I have been doing baking for quite some time now. But almost always, something or the other is off. Most recipes that i refer do not mention if they have made it in a convection oven or the combination one that is the staple in most homes these days.
So its either a temperature issue- the top browning too quickly without the center cooking, or that the time taken varies, or finding that perfect substitute for eggs, or to measure exactly half of the 135 grams of flour that the original recipe calls for :). 
The rava cake is something that i have eaten  at a neighbor's party. The hostess gladly gave me the recipe. I religiously noted it down, only to find that most measures in the recipe are 3/4 cup measures. Since i wanted a smaller cake, i tried halving the quantity without much luck. The cake did not cook evenly, though it tasted great in parts that it had cooked. 
So after some more research for eggless versions of the Semolina Cake, i found the recipe on Bawarchi.

I halved the quantities, and got a decently good cake. So here goes my first "dessert baking" post.

Preparation Time: 10 Minutes
Baking Time: 25 Minutes

Dry Ingredients:

1/2 cup Rava/Semolina
1/4 cup wheat flour
1/4 cup all purpose flour
1/4 tsp Baking Soda
1/2 tsp Baking Powder
2 tbsp of dried coconut- chopped into small bits
1/2 cup powdered sugar 
2 pods cardamom, powdered

Wet Ingredients:

1/4 cup Yoghurt/curd
1/4 cup milk, additional if need be
1/4 cup neutral oil


In a mixing bowl, add all the dry ingredients. I did not really go through the drill of sieving, for want of time. 

Now whisk together the wet ingredients.

Start the oven and preheat it to 150 degrees. While it heats up, in a big bowl, add in the dry and wet ingredients little by little and whisk in one direction ( Don't ask me why, i saw Rachel Allen doing it :) ) 
Once they are completely mixed, adjust the consistency to pouring consistency by adding some extra milk if needed. Taste the batter and adjust the sugar. 

Grease and dust a 6" cake tin and pour. 

Bake for 20 minutes at 150. Check if done by inserting a toothpick. After 20 mins, crank up the heat to 160 and bake for another 5 mins. 

Remove and let it cool.

Transfer into a plate. 

Slice and serve, maybe with an icing sugar dusting if you like :)


  1. Hi,

    I got ur comment for Phirni.
    You can use rice flour, but the flavour and taste will be different.

    Using basmati rice and making powder out of it will give a good taste.

    Raksha's Kitchen

  2. Great! I have some strawberries :) Will try it out!