Semolina cake or sooji as it is also known is a great ingredient to work with for baking cakes. I did not realize this until I tested for myself by baking a simple eggles cake.
It seemed like every one had baked or were posting a recipe almost everyday in every forum and it was something begging me to try and conclude rather than brushing aside.
A good friend Shveta had posted one which I had saved and it happened to be today. I made very little changes to the basic cake, made it eggless, used sugar dusting and some sprinkles for the colour.
My conclusion…It is one fabulous cake to bake, very successfully without fearing that the cake will become dense or crumble , or sink .
The batter is so thick it holds itself very well during baking so am sure all newcomers , first time bakers will find this delightful to bake.
1 cup sooji/semolina ( I used the roasted variety though not necessary)
3 tbsp all purpose flour or use whole wheat flour.
3/4 cup yogurt whisked.
1/2 cup milk
3/4 cup powdered sugar
1 tsp vanilla
A pinch of salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil or melted ghee
some chopped walnuts or any of your choice.
2 tbsp powdered sugar for dusting the cake.
some sprinkles for decoration ( optional )
Grease a cake tin with oil or melted ghee, dust with flour and tap out excess flour.
You can also line with baking paper as recommended .
Mix all the dry ingredients in one bowl, (except the dusting sugar and sprinkles).In another bowl mix all the wet ingredients and if using butter instead of melted ghee or oil, make sure to cream the powdered sugar and butter well.
Then add the wet ingredients, add the chopped nuts and mix the wet and dry ingredients together using a spatula, mixing well but gently.
Pour the batter into the greased cake tin and bake at 175 degrees C
The cake will take around 25 to 30 minutes , check with a tooth pick. When inserted it should come clean.. The top would have golden colour. The top will also be bit firm when baked well.
Remove from oven , let it cool completely and slowly ease out the cake onto a cooling rack.
Serve with sugar dusting and topped with sprinkles.
You can also drizzle lemon sugar syrup on top after the cake is removed when slightly warm.
To prepare the syrup, boil 1 cup water with 1 cup sugar.Add juice from 1/2 lemon, let it boil , remove and cool well.
Pour this syrup over the cake for a lemony flavor.
Sending this recipe to The Hearth and Soul Event