Egg Semolina Cake
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
- Preheat your oven to 180°C (350°F).
- Grease an 8-inch round cake pan with butter and dust it lightly with all-purpose flour, tapping out any excess.
Combine Dry Ingredients
- In a medium bowl, whisk together the fine semolina, all-purpose flour, baking powder, baking soda, salt, and cardamom powder (if using). Set aside.
Mix Wet Ingredients
- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed for 3-4 minutes. The mixture should become pale, thick, and double in volume.
- Reduce the mixer speed to low and pour in the vegetable oil, milk, and vanilla extract. Mix until just combined.
Make and Rest the Batter
- Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix only until no dry streaks remain; do not overmix.
- Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the semolina to absorb moisture and soften, ensuring a tender cake.
Bake the Cake
- After resting, give the batter a final gentle stir and pour it into the prepared pan, smoothing the top.
- Sprinkle the slivered almonds evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Cool and Serve
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
- Carefully run a knife around the edges and invert the cake onto the wire rack to cool completely before slicing and serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fine semolina (fine rava/suji) for a soft, cake-like texture. Coarse semolina will result in a denser, grainier cake.
- 2Room temperature ingredients (eggs, milk) are crucial. They emulsify better, creating a lighter and more uniform batter.
- 3Don't skip the 15-minute resting period for the batter. It's essential for the semolina to hydrate, which prevents a gritty texture.
- 4Beating the eggs and sugar until pale and voluminous incorporates air, which is key to a light and fluffy cake.
- 5For an extra touch of flavor, you can add a pinch of saffron to the warm milk and let it infuse before adding to the batter.
Adapt it for your goals.
Citrus Twist
Add the zest of one orange or lemon to the batter along with the wet ingredients for a fresh, citrusy aroma.
Nut FreeNut-Free
Omit the almonds on top or replace them with 2 tablespoons of desiccated coconut or poppy seeds before baking.
Richer FlavorRicher Flavor
Use an equal amount of melted ghee instead of vegetable oil for a richer, more traditional taste and aroma.
Fruity AdditionFruity Addition
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.
Why this is on our healthy list.
Source of Energy
Semolina is rich in carbohydrates, providing a quick and sustained source of energy to fuel your body and daily activities.
Protein for Repair
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.
Rich in Iron
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.
Frequently asked questions
One slice of Egg Semolina Cake contains approximately 280-320 calories, depending on the exact ingredients used and the final portion size.