This Semolina cake is reminiscent of my childhood. It is a very simple cake to bake when you want a treat that is easy to put together and does not require a lot of effort or fancy ingredients. Please read the entire post, I have tried to clear the doubts you might have before making the recipe.Jump to Recipe
What kind of semolina or rava can I use for this cake?
This cake uses the fine type of semolina, it is different from regular semolina or rava. Regular rava will not work well in this recipe. You can also find “Fine Semolina” by the name of Idli Rava.
Can I make this cake without lemon juice?
You can use water in place of the lemon juice in the recipe but I highly advice using the lemon zest because it really helps in making the flavour of the cake very bright and delicious.
What is a standard loaf pan?
I have seen that standard loaf pans are usually either 9×5 inches or 8.5×4.5 inches. My pan is 8.5×4.5 inches. You will need to keep an eye on the cake to adjust the baking time depending on the size of your cake pan. However, it will definitely take 45 minutes.
Do I have to use milk powder?
You can skip it but the resultant cake might not be as soft
Do I need to keep the semolina and milk mixture aside for 20 minutes?
Yes, a minimum of 20 minutes is a must. It helps the semolina absorb the liquid, it helps to make the cake softer and gives it a better crumb. If you skip this, the cake will not turn out well.
Rava Cake or Semolina Cake
- 210 g fine semolina not regular semolina
- 15 g milk powder
- 75 g All purpose flour
- 200 g caster sugar
- 320 ml milk
- 40 ml water/freshly squeezed lemon juice
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 large eggs
- 60 ml flavourless oil – I used sunflower oil
- 1 tsp freshly grated lemon zest
- 1/4 tsp salt
- Grease and line a standard loaf pan (It could be 9×5 or 8.5×4.5 inch pan). Preheat your oven to 175 C.
- In a large bowl add your fine semolina, milk powder, milk, vanilla and water (lemon juice if using that). Mix well and set it aside for 20 minutes. The semolina will absorb the water, there will still be some liquid in the end and it is okay.
- After 20 minutes, take a separate bowl add your eggs, sugar and lemon zest. Using a whisk, mix till it is frothy well mixed.
- Once frothy, pour the oil into this mixture and whisk for a minute.
- Now add the semolina mixture to the egg mixture and whisk until well combined.
- Once it is well combined, sift in the flour, baking powder, baking soda and salt.
- Gently fold the flour into the batter using a spatula. The batter will be very loose, don't worry. It will bake up well.
- Pour the prepared batter into the loaf pan and bake at 175C for 50-55 minutes or until a toothpick/skewer inserted in the middle comes out clean.
- Let the cake cool in the loaf pan on a wire rack for at least 30 minutes before turning it out and letting it cool completely.