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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.
Prepare the oven and pan. 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.
Combine the dry ingredients. 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.
Mix the wet ingredients. 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.
Combine and rest the batter. 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.
Pour and garnish. 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.
Bake the cake. 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.
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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.
This indian recipe takes 65 minutes to prepare and yields 8 servings. At 373.88 calories per serving with 7.88g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Cool and serve. 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.
Add 1 teaspoon of freshly grated orange or lemon zest to the wet ingredients for a bright, citrusy aroma.
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.
Omit the almonds and garnish with toasted pumpkin seeds or desiccated coconut instead.
Add 1 teaspoon of rose water to the wet ingredients for a delicate floral note that pairs beautifully with cardamom.
Semolina is rich in complex carbohydrates, providing a steady and sustained release of energy to fuel your body and daily activities.
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.
Semolina is a good source of selenium, a powerful antioxidant that helps protect your cells from damage and supports a healthy immune system.
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.
This cake is a dessert and contains sugar and butter, so it should be considered an indulgent treat. However, semolina provides carbohydrates for energy, and the eggs and milk offer protein. It can be part of a balanced diet when eaten occasionally.
While you can use coarse semolina, it will significantly change the final product. The cake will have a much grainier, denser, and more crumbly texture. For a soft, tender crumb, fine semolina (chiroti rava or suji) is strongly recommended.
A dry cake can result from a few factors: overbaking, not allowing the batter to rest long enough for the semolina to absorb moisture, or using incorrect measurements. The 15-minute resting step is critical to prevent dryness.
This recipe relies heavily on eggs for its structure, moisture, and richness. Substituting them is challenging. You could try using 3/4 cup of plain yogurt, but be aware that the texture and flavor will be quite different and denser.
Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, though it may become slightly firm. If refrigerated, allow it to come to room temperature before serving for the best texture.