Rava Cake, also known as Semolina Cake, is a soft and spongy delight made from semolina (Rava) and basic baking ingredients. It's the perfect treat for tea time or as a light dessert at parties. This cake's simple recipe and delicious taste make it a favorite for any occasion.
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.