Egg Semolina Cake
A soft, lightly sweetened cake with a beautiful golden crust and a tender crumb. Made with humble pantry staples like semolina and eggs, this Indian-style tea cake comes together quickly without any fussy techniques. Perfect with your evening chai or as a lunchbox treat.
For 4 servings
- mix · ~15 min
Soak the semolina.
In a large mixing bowl, combine the semolina, sugar, melted ghee, and milk. Whisk well until the mixture looks like wet sand with no dry patches. Cover and let it rest for 15 minutes so the semolina softens.
TIPResting the semolina is crucial — it hydrates the grains and gives the cake a tender crumb. Don't skip this step. - mix · ~3 min
Whisk in the eggs and leavening.
Crack the eggs into the soaked semolina mixture. Add the baking powder, cardamom powder, and salt. Whisk vigorously for 2–3 minutes until the batter is smooth, slightly airy, and there are no streaks.
- prep · ~1 min
Grease the tin and pour the batter.
Grease the cake tin generously with a little extra ghee. Pour the batter into the tin, spreading it evenly. Tap the tin gently on the counter twice to release any large air bubbles.
- bake · ~30 min
Bake the cake on low heat.
Preheat a large, heavy-bottomed pan on the stovetop over low heat. Place the cake tin inside, cover with a tight-fitting lid, and cook for 25–30 minutes. A toothpick inserted in the center should come out clean when done. If using an oven, bake at 160°C (320°F) for the same time.
TIPStovetop baking requires very low, steady heat. Place a flat tawa or a thin metal trivet under the tin to prevent the bottom from burning. - rest · ~10 min
Cool before slicing.
Remove the tin from the pan and let the cake cool in the tin for 10 minutes. Run a knife around the edges and invert onto a wire rack to cool completely before slicing.
TIPSlicing the cake while warm can make it crumble. Patience gives you clean, neat slices.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the semolina batter for exactly 15 minutes — this hydrates the grains for a soft, tender crumb, not a gritty one.
- 2Use room-temperature eggs and milk so the batter emulsifies smoothly without curdling or seizing.
- 3For stovetop baking, place a flat tawa or metal trivet under the cake tin to diffuse heat and prevent a burnt bottom.
- 4Whisk the batter for a full 2–3 minutes after adding eggs and baking powder to incorporate air and ensure a light rise.
- 5Test doneness with a toothpick inserted in the center — it should come out clean with no wet batter clinging.
- 6Cool the cake completely on a wire rack before slicing; cutting while warm makes the crumbly semolina cake fall apart.
- 7Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Adapt it for your goals.
Eggless (jain/vegan)
Replace each egg with 3 tablespoons of thick yogurt or silken tofu blended smooth. The cake will be slightly denser but still moist — perfect for those avoiding eggs or following a Jain diet.
citrus spikedCitrus-spiked
Add 1 teaspoon of finely grated orange or lemon zest along with the eggs. The bright citrus cuts through the richness of the ghee and complements the cardamom beautifully.
nutty crunchNutty crunch
Fold 2 tablespoons of chopped almonds or pistachios into the batter before baking. The nuts add texture and an extra layer of flavor that pairs well with chai.
savory twistSavory twist
Reduce sugar to 2 tablespoons, omit cardamom, and add ½ teaspoon black pepper, ¼ teaspoon turmeric, and 1 tablespoon chopped curry leaves. This makes a savory tea-time snack, similar to a rava idli-flavored cake.
Why this is on our healthy list.
Good Source of Energy
Semolina is rich in complex carbohydrates, providing sustained energy release — ideal for a mid-afternoon snack with tea.
Contains Healthy Fats
Ghee is a source of butyrate and fat-soluble vitamins; in moderation, it supports digestion and adds richness without trans fats.
Moderate Protein from Eggs
Each egg contributes high-quality protein and essential amino acids, supporting muscle repair and satiety.
Frequently asked questions
Fine unroasted semolina (raw rava) is best — roasted semolina absorbs liquid differently and can make the batter too dry or lumpy. If you only have roasted, reduce the rest time to 10 minutes.
