Egg and Semolina Cake
A wonderfully moist and simple Indian tea-time cake, also known as Rava Cake. Made with semolina and eggs, its unique, slightly grainy texture and the subtle aroma of cardamom make it a delightful treat that's incredibly easy to prepare.
For 8 servings
7 steps. 35 minutes total.
- 1
Prepare the oven and pan
- a.Preheat your oven to 180°C (350°F). Grease an 8-inch round baking pan with ghee or butter, then dust it with all-purpose flour, tapping out any excess. Alternatively, line the bottom with parchment paper.
- 2
Combine the dry ingredients
- a.In a large mixing bowl, whisk together the fine rava, baking powder, cardamom powder, and salt. Mix thoroughly to ensure the leavening agent is evenly distributed.
- 3
Mix the wet ingredients
- a.In a separate bowl, use a hand mixer or a whisk to beat the eggs and sugar together for about 2-3 minutes, until the mixture is pale, thick, and ribbony. Pour in the melted butter and room temperature milk, and whisk until just combined.
- 4
Combine and rest the batter
- a.Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until no dry streaks remain. Be careful not to overmix. Let the batter rest, covered, for 15 minutes. This step is crucial for allowing the semolina to absorb the liquid and soften, resulting in a moist cake.
- 5
Pour and garnish
- a.After resting, the batter will have thickened. Give it a gentle stir, then pour it into the prepared baking pan and spread it evenly. Sprinkle the slivered almonds uniformly over the top.
- 6
Bake the cake
- a.Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden brown, and the edges begin to pull away from the sides of the pan.
- 7
Cool and serve
- a.Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the rack, remove the pan, and let it cool completely before slicing and serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using fine semolina (chiroti rava) is key to a soft, cake-like texture. Coarse semolina will result in a denser, more crumbly cake.
- 2Ensure all your wet ingredients, especially eggs and milk, are at room temperature. This helps the batter mix evenly and creates a lighter texture.
- 3Do not skip the 15-minute resting time for the batter. It's essential for the semolina to hydrate and soften, preventing a dry cake.
- 4For a richer, more aromatic flavor, you can use ghee (clarified butter) instead of regular butter.
- 5This cake tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature for up to 3 days.
Adapt it for your goals.
Citrus Twist
Add 1 teaspoon of freshly grated orange or lemon zest to the wet ingredients for a bright, citrusy aroma.
Saffron InfusionSaffron Infusion
For a luxurious flavor and color, steep a pinch of saffron strands in 2 tablespoons of warm milk for 10 minutes, then add it to the wet ingredients.
Nut FreeNut-Free
Omit the almonds and garnish with toasted pumpkin seeds or desiccated coconut instead.
Rose FlavorRose Flavor
Add 1 teaspoon of rose water to the wet ingredients for a delicate floral note that pairs beautifully with cardamom.
Why this is on our healthy list.
Source of Energy
Semolina is rich in complex carbohydrates, providing a steady and sustained release of energy to fuel your body and daily activities.
Provides Protein
The combination of eggs, milk, and semolina offers a good amount of protein, which is essential for building and repairing tissues, and overall body function.
Rich in Selenium
Semolina is a good source of selenium, a powerful antioxidant that helps protect your cells from damage and supports a healthy immune system.
Frequently asked questions
A single slice of this Egg and Semolina Cake contains approximately 375 calories, depending on the exact ingredients and slice size. It's a delicious treat best enjoyed in moderation.