Rava Cake, also known as Semolina Cake, is a wonderfully soft and spongy treat that's easy to make and loved by everyone. This cake uses semolina (or Rava) mixed with flour and basic baking ingredients to achieve its unique texture and delightful taste. You can bake it in an oven, cook it in a pan, or even make it in a pressure cooker!
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The result is a Rava Cake that's not just soft but also wonderfully aromatic, perfect for many different occasions. It's an excellent after-school snack for kids, a great partner for your tea time, or a light dessert for parties. The straightforward recipe means anyone can make it, and its crowd-pleasing flavors are sure to delight guests of all ages.
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Rava Cake
Ingredients
- 1½ cup Rava, semolina/sooji
- ½ cup Wheat flour
- ½ cup Granulated sugar
- 1 tsp Cardamom powder
- ½ cup Curd, yogurt
- 1 cup Milk, warm
- ¼ cup Vegetable oil
- 1½ tsp Baking powder
- ½ tsp Baking soda
- 2 Egg
- ½ tsp Vanilla essence, optional
- Salt, a pinch
- 1 tsp Pistachios, crushed
Instructions
- In a blender, combine semolina, granulated sugar, cardamom powder, and a pinch of salt. Blend until the mixture forms a coarse powder, ensuring even texture for a consistent cake base.
- Transfer the blended mixture to a mixing bowl. Add the curd and stir until completely smooth, making sure there are no lumps. Let this sit for about 15 to 20 minutes to allow the semolina to soak up the curd, which helps in achieving a moist cake.
- In another bowl, whisk together eggs, milk, and oil until well combined. For an eggless version, substitute each egg with ¼ cup of curd, ensuring it integrates well into the mix for the same fluffy texture.
- Slowly pour the wet ingredients into the semolina-curd mixture, stirring continuously to prevent any clumps. This ensures a smooth batter, crucial for a soft cake texture.
- Sift wheat flour, baking soda, and baking powder together and gently fold them into the batter using the cut and fold method. This technique helps keep the air in the batter, resulting in a lighter cake.
- Pour the batter into a greased cake tin and smooth the top with a spatula. Bake in a preheated oven at 350°F for 25 to 30 minutes. The cake is done when it's golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for at least 15 minutes before removing. This helps the cake set and makes it easier to slice. Once cooled, garnish with finely chopped pistachios for a touch of color and crunch.
- Slice the cake and serve with a hot cup of tea or coffee. The rich aroma of cardamom and the texture of the semolina make it a perfect treat any time of the day.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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