Semolina Cake
This classic East Indian semolina cake is made to celebrate almost every special occasion from births to weddings and anniversaries. The process is slightly longer than the quick and easy sponge cake but definitely worth the effort.
This has to be the most common cake made in our home. Every time we had a celebration it was this semolina cake. In fact, mom never liked a classic sponge with all-purpose flour. If you’ve tasted rawa cake you will know exactly what I mean. If you’ve never tried a cake with semolina you must make this one at least once.
The main difference between a semolina cake and a classic sponge is that you can bake a sponge cake as soon as you have mixed the batter. However, with this cake, we leave the semolina to soak for a few hours. This gives a wonderfully moist cake with a tender crumb.
Ingredients and substitutes
- Butter – I use unsalted butter as it’s the best for baking. If you use salted butter omit salt in the recipe. My mom would replace 1/3 of the butter with double cream or malai which she would scoop out herself from the milk every day.
- Sugar – use fine-grain sugar that will dissolve into the butter during the creaming process. If you only get coarse sugar pulse it in the food processor a few times to make it finer.
- Eggs – we use weight measurement for the eggs because all eggs are different in size and weight. Ideally, each large egg should be about 60 grams with the shell and about 50 grams without a shell.
- Semolina – also called rawa. It is made from a wheat germ which is why soaking it gives better results with this cake.
- All-purpose flour – Not much but just enough to combine it with the leavening agents such as baking powder and baking soda.
Tips for Success
- Make sure the ingredients are all at room temperature, especially the butter and eggs.
- Let the semolina soak in the egg mixture for no less than 6 hours. This will give it enough time to soak up all those delicious flavors.
- Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.
- Bake as soon as you add the leavening into the batter to get a maximum rise.
- I used two 6-inch loaf pans because I gave them away as gifts.
- Do not overbake this cake. Overbaking can make the cake dry.
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Ingredients
- 250 g (8 oz) Unsalted butter
- 250 g (8 oz) White sugar
- 250 g (5 large) Eggs
- 200 g (1¼ cups) Semolina fine grain
- 50 g (6 tbsp) All-purpose flour plain/maida
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Almond extract or few drops of Essence
- ½ tsp Rose extract or few drops of Essence
Instructions
- Cream – In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter and sugar until light and fluffy. Add the eggs one at a time until you have a smooth mixture. Pro tip – make sure the eggs are at room temperature so they won't curdle the batter.250 g Unsalted butter, 250 g White sugar, 250 g Eggs
- Soak – Add the semolina and combine well but do not overmix. Cover the mixer bowl with a clean kitchen cloth and leave it at room temperature for 6 to 8 hours.Pro tip – the mixture will get thicker as it soaks because the semolina will absorb all the moisture.200 g Semolina
- Oven – Preheat the oven at 325°F/165°C/Gas Mark 3
- Pan – Grease and line with parchment paper an 8 x 8- square cake pan or an 8-inch round cake pan or a 9 x 4-inch loaf pan
- Dry ingredients – In a small bowl sift together the flour with baking powder, baking soda, and salt. Add the flour mixture to the soaked cake batter. Combine well but do not overmix.50 g All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Flavoring – Add the vanilla, almond, and rose extract and combine well. Pro tip – you can also use coconut or orange extract instead of almond and rose.1 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Rose extract
- Bake – Pour the batter into the prepared baking pan and bake on the middle rack in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool – when baked cool it in the pan for 10 minutes then invert onto a wire rack to cool completely.
Recipe Notes
- Make sure the ingredients are all at room temperature, especially the butter and eggs.
- Let the semolina soak in the egg mixture for no less than 6 hours. This will give it enough time to soak up all those delicious flavors.
- Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.
- Bake as soon as you add the leavening into the batter to get a maximum rise.
- I used two 6-inch loaf pans because I gave them away as gifts.
- Do not overbake this cake. Overbaking can make the cake dry.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
