Description
Delight in this soft and moist eggless Rava Cake, also known as Sooji or Semolina Cake, featuring fine semolina, yogurt, and a touch of vanilla. Enhanced with colorful tutti frutti, this cake is perfect for teatime or celebrations, baked to perfection with a tender crumb and subtly sweet flavor.
Ingredients
Dry Ingredients
- 1¼ cups fine rava (semolina) (225 grams)
- ¼ cup all-purpose flour (spooned & leveled) (35 grams)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- ¾ cup castor sugar (167 grams)
- 1 tsp flour (to coat tutti frutti)
Wet Ingredients
- ⅓ cup flavorless oil (70 grams)
- ½ cup curd/yogurt (125 grams)
- ¾ cup whole milk (190 ml)
- 1 tsp vanilla extract
Add-Ins
- ½ cup tutti frutti (80 grams), plus 2 tablespoons more for topping
Instructions
- Prepare the pan: Grease an 8-inch cake pan with oil or oil spray and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Coat tutti frutti: Toss the measured tutti frutti with 1 teaspoon of flour to prevent them from sinking to the bottom of the cake while baking. Set aside.
- Mix wet ingredients: In a large bowl, whisk the curd/yogurt until smooth and lump-free, then add castor sugar, oil, and vanilla extract. Mix until well combined.
- Add milk and combine: Pour in the whole milk and whisk thoroughly to combine all the wet ingredients uniformly.
- Add semolina and salt: Stir in the fine semolina and salt into the wet mixture, then cover the bowl and let the batter rest for 30 minutes so the semolina can absorb the liquids and thicken the batter.
- Preheat oven: After 15 minutes of resting time, preheat your oven to 180° C (350° F) and position the oven rack in the middle.
- Check batter consistency: After the full 30 minutes, the semolina will absorb the moisture and create a thickened batter ready for dry ingredients.
- Sift dry ingredients: Using a fine mesh sieve, sift the all-purpose flour, baking powder, and baking soda over the batter to ensure there are no lumps and to aerate the mixture.
- Fold dry ingredients: Gently fold the sifted dry ingredients into the batter with a spatula, taking care not to overmix to keep the cake tender.
- Add tutti frutti: Fold the floured tutti frutti gently into the batter for even distribution.
- Transfer batter to pan: Pour the batter into the prepared cake pan, smooth the top, then gently tap the pan on the counter to release any trapped air bubbles.
- Top with tutti frutti: Sprinkle 2 tablespoons of the reserved tutti frutti evenly on top for an attractive finish.
- Bake the cake: Bake in the preheated oven on the middle rack for 40 to 50 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool in pan: Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 to 20 minutes to set.
- Cool completely: Carefully remove the cake from the pan and transfer to the cooling rack to cool completely before slicing.
- Serve: Cut the cake into desired pieces and serve as a delicious snack or dessert.
Notes
- Ensure the semolina is fine for the best texture; coarse semolina may make the cake gritty.
- Do not overmix the batter after adding dry ingredients to avoid a dense cake.
- You can substitute castor sugar with regular granulated sugar if unavailable.
- For a vegan version, replace yogurt with a plant-based alternative and use oil as specified.
- Tutti frutti can be omitted or replaced with chopped nuts or dried fruits as preferred.
- Watch the cake closely near the end of baking to prevent overcooking and dryness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
