Egg and Semolina Cake
A soft, lightly sweetened semolina cake enriched with eggs and subtle cardamom. This baked treat has a golden crust and tender crumb, perfect with evening chai or as a simple dessert. Ready in about 40 minutes with basic pantry staples.
For 4 servings
- prep
Preheat oven and prepare the tin.
1.Preheat oven to 350°F (180°C).2.Grease a 6-inch cake tin with a little ghee.3.Line the base with parchment paper if available. - mix · ~2 min
Mix the dry ingredients.
In a mixing bowl, combine semolina, sugar, baking powder, baking soda, cardamom powder, and salt. Whisk together until evenly mixed.
- mix · ~3 min
Whisk the wet ingredients.
In another bowl, whisk the eggs well until frothy. Add yogurt and melted ghee, then whisk again until smooth and fully combined.
TIPRoom-temperature eggs whip up fluffier, giving the cake a lighter crumb. - mix · ~3 min
Combine wet and dry mixtures.
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined — do not overmix. If the batter feels too thick, add the milk a teaspoon at a time to reach a pourable, ribbon-like consistency.
TIPStop folding as soon as no dry streaks remain. Overmixing makes the cake dense. - rest · ~15 min
Rest the batter.
Cover the bowl and let the batter rest on the counter for 15 minutes. This allows the semolina to absorb moisture and soften, resulting in a finer crumb.
TIPDon't skip the rest — baking semolina straight out of mixing gives a gritty texture. - bake · ~30 min
Bake the cake.
Pour the rested batter into the prepared tin and smooth the top with the spatula. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden.
TIPCheck at 25 minutes — oven temperatures vary. The cake should pull away slightly from the tin edges. - rest · ~10 min
Cool before slicing.
Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Slice into wedges.
- serve
Serve with chai or as a light dessert.
Serve slices at room temperature, plain or with a light dusting of powdered sugar. Store leftovers in an airtight container.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fine semolina (rava/suji) for a tender crumb; coarse grains stay gritty even after resting.
- 2Rest the batter for the full 15 minutes — this hydrates the semolina and prevents a sandy texture.
- 3Fold the batter gently until just combined; overmixing develops gluten and yields a tough cake.
- 4Test doneness with a toothpick at 25 minutes; the cake should pull away slightly from the tin sides.
- 5Cool in the tin for 10 minutes before unmolding to avoid breakage; then cool completely on a rack.
- 6Store leftovers in an airtight container at room temperature for up to 2 days — reheat briefly before serving.
Adapt it for your goals.
Nuts & Seeds
Fold in 2 tablespoons of chopped pistachios or almonds and a teaspoon of poppy seeds before baking for added crunch and a nutty contrast to the soft crumb.
Citrus ZestCitrus Zest
Add the finely grated zest of 1 orange or lemon along with the cardamom — the citrus oils brighten the cake and balance the sweetness beautifully.
Saffron InfusedSaffron-Infused
Soak a generous pinch of saffron threads in 2 tablespoons of warm milk for 5 minutes, then stir that into the wet mixture for a luxurious golden hue and subtle floral aroma.
Eggless/Plant BasedEggless/Plant-Based
Replace each egg with 3 tablespoons of applesauce or mashed banana, and use a plant-based yogurt — the cake will be denser and fruitier, ideal for vegan or egg-free diets.
Why this is on our healthy list.
Good Source of Protein
Eggs and yogurt provide high-quality protein that supports muscle repair and keeps you feeling full longer.
Digestive-Friendly Grains
Semolina is easy to digest and provides steady-release energy, making this a gentle treat for the stomach.
Probiotic Boost
Yogurt introduces live cultures that promote gut health, especially when the cake is eaten fresh.
Lower in Refined Fat
Using ghee in moderation keeps saturated fat content lower than many butter-based cakes, with a rich flavor from less total fat.
Frequently asked questions
Yes, but the crumb will be denser and more rustic. You may need to add an extra tablespoon of milk to adjust consistency, and rest the batter for 20 minutes.
