Name: Rava Cake | Eggless Semolina Cake with Tutti Frutti Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Indian
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; 1 tsp flour (to coat tutti frutti); ¾ cup castor sugar, 167 grams; ⅓ cup flavorless oil (such as vegetable or canola), 70 grams; ½ cup curd/yogurt, 125 grams; ¾ cup whole milk, 190 ml; 1 tsp vanilla extract; ½ cup tutti frutti, 80 grams (plus 2 tablespoons more for topping)

Ingredients

1¼ cups fine rava (225 grams)

¼ cup all-purpose flour, spooned and leveled (35 grams)

1½ tsp baking powder

¼ teaspoon baking soda

¼ teaspoon table salt

¾ cup castor sugar (167 grams)

⅓ cup flavorless oil (70 grams)

½ cup curd/yogurt (125 grams)

¾ cup whole milk (190 ml)

1 teaspoon vanilla extract

½ cup tutti frutti (80 grams), plus 2 tablespoons more for topping

1 teaspoon flour (to coat the tutti frutti)

Instructions

Step 1: Grease an 8-inch cake pan with oil or oil spray and line the bottom with parchment paper.

Step 2: Measure the tutti frutti and toss them with 1 teaspoon of flour. Set aside.

Step 3: In a large bowl, whisk the curd/yogurt until smooth and lump-free.

Step 4: Add castor sugar, oil, and vanilla extract to the curd and mix well until combined.

Step 5: Pour in the milk and whisk the mixture until everything is evenly blended.

Step 6: Stir in the fine semolina and salt. Mix well, cover the bowl, and let it rest for 30 minutes.

Step 7: After 15 minutes of resting, preheat the oven to 180°C (350°F) and position the rack in the middle.

Step 8: After 30 minutes, the batter will thicken as the semolina absorbs the liquid.

Step 9: Sift the all-purpose flour, baking powder, and baking soda over the batter using a fine mesh sieve.

Step 10: Gently fold the sifted dry ingredients into the batter with a spatula until no flour pockets remain; avoid overmixing.

Step 11: Fold in the coated tutti frutti gently.

Step 12: Transfer the batter into the prepared pan and gently tap it on the counter to remove air bubbles. Sprinkle the remaining 2 tablespoons of tutti frutti on top.

Step 13: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 14: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 15 to 20 minutes.

Step 15: Carefully remove the cake from the pan and let it cool completely on the rack.

Step 16: Slice the cake into pieces and serve.

Tips & Variations

For extra flavor, you can add a pinch of cardamom powder to the batter.

To make the cake vegan, substitute curd with a plant-based yogurt and use a non-dairy milk.

If you prefer a nuttier texture, lightly toast the rava (semolina) before mixing it in.

Swap tutti frutti with chopped dried fruits or nuts for a different twist.

FAQs

Can I use coarse semolina instead of fine rava?

While fine rava gives a smoother texture, using coarse semolina will result in a denser cake. If you prefer a coarser texture, you can use coarse semolina but consider grinding it slightly for a better outcome.

Is it necessary to let the batter rest before baking?

Yes, resting allows the semolina to absorb the liquid, resulting in a thicker batter and a more moist, tender cake. Skipping this step might lead to a grainy texture.