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A wonderfully moist and tender Indian tea-time cake made with semolina (suji) and eggs. This simple, one-bowl recipe yields a delightful cake with a beautiful golden crust and a soft, melt-in-your-mouth crumb, perfect with a cup of chai.
For 8 servings
Prepare Oven and Pan
Combine Dry Ingredients
Mix Wet Ingredients
Make and Rest the Batter
A wonderfully moist and tender Indian tea-time cake made with semolina (suji) and eggs. This simple, one-bowl recipe yields a delightful cake with a beautiful golden crust and a soft, melt-in-your-mouth crumb, perfect with a cup of chai.
This indian recipe takes 65 minutes to prepare and yields 8 servings. At 339.1 calories per serving with 5.91g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Bake the Cake
Cool and Serve
Add the zest of one orange or lemon to the batter along with the wet ingredients for a fresh, citrusy aroma.
Omit the almonds on top or replace them with 2 tablespoons of desiccated coconut or poppy seeds before baking.
Use an equal amount of melted ghee instead of vegetable oil for a richer, more traditional taste and aroma.
Gently fold in 1/4 cup of tutti-frutti (candied fruit peel) or chopped dried fruits like raisins or apricots into the batter before resting.
Semolina is rich in carbohydrates, providing a quick and sustained source of energy to fuel your body and daily activities.
The eggs in this cake are a good source of high-quality protein, which is essential for building and repairing tissues and muscles in the body.
Semolina is often enriched with iron, a vital mineral that helps in the formation of red blood cells, supports oxygen transport, and can help prevent anemia.
One slice of Egg Semolina Cake contains approximately 280-320 calories, depending on the exact ingredients used and the final portion size.
This cake is a dessert and should be enjoyed in moderation. While semolina provides energy and eggs offer protein, it also contains sugar and refined flour. It's a delightful treat rather than a health food.
Yes, you can make an eggless version. Replace the two eggs with 1/2 cup of plain yogurt (curd). The texture will be slightly denser but still delicious. You may need to slightly reduce the milk.
A dry or gritty texture is usually caused by two things: using coarse semolina instead of fine semolina, or not letting the batter rest for the recommended 15 minutes. The resting time is crucial for the semolina to absorb the liquids and soften.
Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week, but it's best served at room temperature for the softest texture.
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