Eggless Rava Cake is a moist, egg-free semolina cake infused with saffron, lemon, and cardamom. Another perfect teatime cake to add to my collection of eggless baking recipes. Be sure to watch the video!
About Semolina Cake
This rava cake is inspired by the Mediterranean or Middle Eastern semolina cake recipe, also known as Basbousa. Here is another version of basbousa that you might like. It is a delicate cake infused with saffron, pistachio, lemon, orange, honey, or rose syrup. Just like a perfect Meditteranean dessert.
This Indian version of the semolina cake is egg-free and made with the best available local ingredients.
In India, semolina is known as rava, suji, or sooji. Hence, the name rava cake.
Ingredients Required
Semolina – Semolina or suji (rava) is a by-product of durum wheat. It is not a gluten-free ingredient. Try to use a fine rava rather than a coarse one for this cake.
Whole Wheat Flour – Adding whole wheat flour ( gehun atta ) gives this cake a nice structure and crumb.
Curd – The thick, plain curd is an essential ingredient for this rava cake. It moistens the semolina. You can use plain, low-fat Greek yogurt as well.
Milk – Soak saffron in the milk beforehand and use that golden milk for the cake batter. This way, the flavor and aroma of saffron are infused into each crumb of the cake.
Ghee – The rava cake recipe requires ¼ cup of fat. You can use extra virgin olive oil, refined oil, coconut oil, melted butter, or ghee (clarified butter). The ghee gives the cake a beautiful aroma and rich taste, like an Indian sweet.
Sugar – I use granulated white sugar. But you can experiment with castor sugar or honey syrup.
Saffron – The golden color ad the sweet aroma in the rava cake comes from the saffron. You can skip it if you are not keen on the saffron flavor in a dessert.
Cardamom – The green cardamom powder (elaichi powder) helps overpower the bland taste of the oil, curd, and semolina.
Baking Powder, Baking Soda, Salt
For Glazing Cake
This suji cake’s richness and moistness come from the lemon syrup poured on top of the cake after baking it. I use a simple lemon and sugar syrup to soak the rava cake. And then top it with finely chopped or powdered pistachios.
This extra step is going to give a beautiful-looking, flavorsome cake. No heavy whipping cream frosting is required. Only a 2-ingredient (lemon and sugar) syrup will do the job.
You can combine lemon and orange juice, lemon and honey, lemon and rose water, or honey and rose water.
Recipe Variations
Here are a few of the most popular semolina cake variations:
- addition of fresh berries (strawberry, blueberry, raspberry) or fruits
- combination of sliced almonds and pistachio to cover the cake top
- lemon zest, poppy seeds, and lemon juice in the cake batter for a summer-inspired flavor
- for orange semolina cake, arrange sliced oranges on top of the cake and soak them in orange and sugar syrup
My Tried & True Tips
Ingredients : Before starting the batter-making process, ensure all the ingredients are measured correctly per recipe directions and at room temperature. Do not add anything straight out of the fridge into the cake batter.
Cake Batter: Do not whisk it for too long after adding the flour. Once all the ingredients are combined well, and the batter is smooth, keep your hands away from the batter.
Baking Pan: You can bake this rava cake in a square or a round cake tin. Or, if you prefer, bake it like a lemon pound cake in a loaf pan. Whatever baking pan you use, make sure to grease it well with oil and line it with parchment paper.
Do not pick a baking pan above 9 inches in size for this cake.
Baking Time: In my 52 liters oven, this semolina cake takes 50 minutes at 180 degrees Celcius. I keep it in the middle rack of the oven. If your oven size is smaller, it might take 35 – 40 minutes to bake. Hence, check the cake after 30 minutes to get a better idea.
To check the cake for doneness, insert a toothpick in the center of the cake. If it seems wet and gooey, the cake needs more time to prepare. Cover with aluminum foil if it is browning too much from the top.
Removing Cake From The Pan: Allow the cake to sit in the baking pan for 5 – 10 minutes before transferring it to a wire rack. Do not rush to remove the cake from the pan, as the hot cake might crumble and fall apart.
Glazing : Allow the cake to cool down before glazing with lemon syrup. Glazing is always optional. But it adds an extra layer of flavor to the semolina cake.
Watch Rava Cake Video
More Eggless Baking Recipes
Eggless Orange Cake
Eggless Banana Bread
Eggless Chocolate Cake
Eggless Whole Wheat Cake
Eggless Chocolate Brownies
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredinets For Cake:
My 1 Cup = 250 ml
- ▢ 1 Cup semolina (sooji/rava)
- ▢ ¼ Cup whole wheat flour (gehun atta)
- ▢ ½ Cup granulated white sugar
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon cardamom powder (elaichi powder)
- ▢ ½ teaspoon saffron
- ▢ 1 Cup curd or yogurt
- ▢ ¼ Cup milk
- ▢ ¼ Cup ghee (clarified butter)
Ingredients For the Glaze:
- ▢ 2 tablespoon castor sugar
- ▢ 2 tablespoon lemon juice
- ▢ ¼ Cup chopped pistachio
Instructions
- Combine semolina and sugar in a mixer. Blend once or twice to mix and make a powder.
- Add flour, baking powder, baking soda, and salt to the semolina. Mix all together nicely.
- Add curd and mix using a spatula to make a batter. Set aside. This step will soften the semolina (rava).
- Line an 8 inch round baking tin with parchment paper. Brush it with oil or ghee. Preheat oven at 180 degree celcius for 10 minutes.
- In another mixing bowl, add milk, saffron, cardamom powder, and ghee. Whisk using an egg beater for a minute.
- Add soaked semolina in small batches to the liqud mixture. Gently cut and fold the batter in one direction until combined well. Do not mix the batter for too long.
- Pour the batter into the greased tin. Bake for 40 – 45 minutes or until the crust is golden and toothpick inserted in the centre comes out clean.
Prepare Lemon Glaze:
- Meanwhile prepare the glaze, by combining castor sugar and lemon juice. Set aside.
- Once the cake is baked, let it sit in the cake tin for 5 – 10 minutes. Next, transfer it to a wire rack and allow to come to room temperature.
Decorate The Cake:
- Pour lemon glaze over the cake. Sprinkle chopped pistachios on top.
- Serve eggless semolina with a scoop of vanilla or coconut ice cream.
Recipe Notes:
- Make sure all the ingredients are measured correctly as per recipe directions and at room temperature.
- Do not whisk the cake batter for too long after adding the flour. Once all the ingredients are combined well and the batter is smooth, keep your hands away from the batter.
- Do not pick a baking pan above 9 inches in size for this cake.
- To check cake for doneness, insert a toothpick in the center of the cake. If it seems wet ad gooey, then the cake needs more time to get ready. If it is browning too much from the top, cover with an aluminum foil.
- Allow the cake to sit in the baking pan for 10 – 15 minutes before transferring it to a wire rack. Do not rush the process of removing the cake from the pan as the hot cake might crumble and fall apart.
- Store semolina cake in the refrigerator. Do not leave it at room temperature for more than 2 – 3 hours especially in the hot tropical climate.
Nutrition
We follow a strict NO SPAM Policy
Eggless Rava Cake Recipe
Equipment
- Mixing Bowl
- Oven
- Round Cake Tin
Ingredients
Ingredinets For Cake:
My 1 Cup = 250 ml
- 1 Cup semolina (sooji/rava)
- ¼ Cup whole wheat flour (gehun atta)
- ½ Cup granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cardamom powder (elaichi powder)
- ½ teaspoon saffron
- 1 Cup curd or yogurt
- ¼ Cup milk
- ¼ Cup ghee (clarified butter)
Ingredients For the Glaze:
- 2 tablespoon castor sugar
- 2 tablespoon lemon juice
- ¼ Cup chopped pistachio
Instructions
- Combine semolina and sugar in a mixer. Blend once or twice to mix and make a powder.
- Add flour, baking powder, baking soda, and salt to the semolina. Mix all together nicely.
- Add curd and mix using a spatula to make a batter. Set aside. This step will soften the semolina (rava).
- Line an 8 inch round baking tin with parchment paper. Brush it with oil or ghee. Preheat oven at 180 degree celcius for 10 minutes.
- In another mixing bowl, add milk, saffron, cardamom powder, and ghee. Whisk using an egg beater for a minute.
- Add soaked semolina in small batches to the liqud mixture. Gently cut and fold the batter in one direction until combined well. Do not mix the batter for too long.
- Pour the batter into the greased tin. Bake for 40 - 45 minutes or until the crust is golden and toothpick inserted in the centre comes out clean.
Prepare Lemon Glaze:
- Meanwhile prepare the glaze, by combining castor sugar and lemon juice. Set aside.
- Once the cake is baked, let it sit in the cake tin for 5 - 10 minutes. Next, transfer it to a wire rack and allow to come to room temperature.
Decorate The Cake:
- Pour lemon glaze over the cake. Sprinkle chopped pistachios on top.
- Serve eggless semolina with a scoop of vanilla or coconut ice cream.
Video
Notes
- Make sure all the ingredients are measured correctly as per recipe directions and at room temperature.
- Do not whisk the cake batter for too long after adding the flour. Once all the ingredients are combined well and the batter is smooth, keep your hands away from the batter.
- Do not pick a baking pan above 9 inches in size for this cake.
- To check cake for doneness, insert a toothpick in the center of the cake. If it seems wet ad gooey, then the cake needs more time to get ready. If it is browning too much from the top, cover with an aluminum foil.
- Allow the cake to sit in the baking pan for 10 – 15 minutes before transferring it to a wire rack. Do not rush the process of removing the cake from the pan as the hot cake might crumble and fall apart.
- Store semolina cake in the refrigerator. Do not leave it at room temperature for more than 2 - 3 hours especially in the hot tropical climate.
Nutrition
If you are looking for an instant dinner for a busy weeknight, this Maggi noodles stir fry is the answer. And the deal is if you cook it for more than 20 minutes, it is overcooked. Be sure to watch the video!
Maggi is one of the most popular instant noodles in the Indian sub-continent. It is an all-time favourite of food lovers.
How can you transform the pack of instant noodles into a complete meal?
Combine your favourite veggies such as broccoli, bell peppers, greens, and a carrot; select the right kind of meat, chicken, or seafood to cook with the veggies, and lastly, pick your popular sauces to flavour the dish.
That is the only rule with this Stir Fry Maggi Noodles, my chilli garlic noodl e s , or the Tik Tok Style Chilli Oil Noodles .
With noodles taking exactly 2 minutes to get boiled, this stir fry is on the table in less than 20 minutes. Why only 2 minutes?
Because a Maggi Noodle goes through a rigorous 5 step cooking process before packaging. They are steamed, baked, and quickly fried to make them safe for packaging and storing.
This long process also ensures that when the noodles reach your kitchen, they get cooked in 2 minutes precisely. Saving you a lot of time near the gas stove!
So next time you’re wondering what to make for dinner try this 20 Minute Chicken Maggi Stir Fry.
Watch Maggi Noodles Video
Serving Suggestion
Maggi Noodles Stir Fry is a fulfilling meal with vegetables, chicken, and noodles. You can serve it for lunch or dinner, with an Asian-style salad, dumplings, and potstickers or with a comforting soup on the side.
Store the leftover store fry noodles in the refrigerator. Reheat them in the microwave. However, I recommend eating this stir fry when hot and fresh.
More Chicken Recipes
Chicken Broccoli Pasta
Chicken Pasta Salad
Chicken Cheese Balls
Chicken Fried Rice
Chicken Pulao
Chilli Chicken
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 4 Packet Maggi Noodles
- ▢ 1 Cup boneless chicken, cut into bite size pieces
- ▢ 1 Cup sliced onion
- ▢ 1 Cup broccoli florets
- ▢ 1 Cup sliced red bell pepper
- ▢ 1 teaspoon red chili flakes
- ▢ 1 teaspoon light soy sauce
- ▢ ½ teaspoon white vinegar
- ▢ 1 teaspoon sriracha sauce
- ▢ Salt to taste
- ▢ 2 tablespoon sesame oil or cooking oil
- ▢ 1 tablespoon chopped spring onion greens
- ▢ Juice of one lemon
- ▢ 2 teaspoon roasted peanuts
Instructions
- Cook Maggi Noodles according to package directions without the tastemaker. Once boiled, drain the water, rinse with cold water, and set aside in a colander.
- Combine Maggi tastemaker, soy sauce, sriracha sauce, vinegar, and mix nicely. Set aside.
- Heat oil in a wok or frying pan. Add garlic and chili flakes. Stir-fry for 10 – 15 seconds.
- Next, add the onion and stir fry for next few 10 – 20 seconds to soften the onion.
- Add the chicken pieces and stir fry till they turn pale white in color.
- Add the sauce mixture, salt, and cook the chicken for 2 – 3 minutes.
- Add the broccoli and bell pepper. Stir fry for less than a minute.
- Now, add the boiled Maggi noodles and mix nicely with the vegetables and sauce. Turn off the heat.
- Serve Chicken Maggi Noodles garnished with roasted peanuts, spring onion, and lemon juice.
Recipe Notes:
- I have used Maggi Chicken Flavor for the recipe but you can use any other flavor variant as well.
- Do not boil the noodles for too long else they will turn sticky and mushy.
- You can add any vegetables of your choice in this noodles stir fry.
- Make sure chicken pieces are of equal size and not too big.
Nutrition
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