Eggless Semolina Almond Cake

4.91 from 10 votes

Moist, soft, rich, remarkably simple, and greatly enjoyable cake. It’s quite a hearty combination of texture and flavour. Almonds occupy a notable presence and semolina holds it together like a delicious promise. You will feel the essence of the festive spirit when you bake it at home. Probably because the ingredients used in this cake have more resembles Indian food.

It is quite a versatile recipe, you can incorporate more flavours or nuts to the same recipe. It’s a sweet treat, yet doesn’t make roaring sugar hullabaloo in the mind. I would list it in teacake hierarchy, which is elegant and sophisticated enough to be served with tea.

Prep Time5

Total Time5 30

Course: Baking, eggless baking, eggless cake, Eggless Semolina Almond Cake

Cuisine: baking, Indian

Keyword: cake photography, easy eggless cake, eggless bakes, eggless cakes, Eggless Semolina Almond Cake,, Food Photography, Food Styling

Servings: people

Calories: 130kcal

Equipment

OTG
Mixing bowls

Ingredients

1 cup Semolina (Rawa/sooji) https://amzn.to/3fOhI5o
1/4th cup sugar
1/2 cup Condensed milk
1/2 cup yoghurt
100 gm butter
1/2 cup almond meal https://amzn.to/2OFFTqL
1 tsp almond essence https://amzn.to/2WDlsza
a pinch of salt
1/2 tsp baking powder
1 tsp white vinegar
1/4th tsp baking soda
2 tbsp almonds - sliced https://amzn.to/2E0Y87P

Instructions

In a clean bowl beat the yoghurt, sugar and condensed milk, using a whisk until light and fluffy. This will incorporate air into the batter and cake will turn out soft and light. The consistency of the mix should resemble a light foamy batter after this step. The more you beat it, the better will be the texture of the cake.
Now add butter (room temperature) to the mix along with 1/4th cup of milk.
Beat them together and once you get a notable creamy consistency in the mixture, add the essence and salt.
Next fold in the semolina and almond meal into the batter. Ensure the ingredients are mixed well, and that there are no lumps or air trapped in.
Let the batter stand for around 4-5 hours. It helps the semolina become moist. After the batter is allowed to stand for a few hours, adjust its consistency by adding milk, a little at a time so that it is of dropping consistency, not runny or too thick.
Preheat the oven to 170* C, and while it heats, line the cake tin with a parchment paper.
Add baking powder to the batter and mix. Now in a small bowl add vinegar and baking soda, quickly add it to the cake batter. Give the batter a good whip, so they mix well.
Pour into the prepared cake pan and bake for 25 - 30 minutes.
The cake should be baked in this time, but to ensure that it is done in the centre as well, insert a toothpick or a knife, down the middle. If they come out clean, the cake is ready, if not, leave it in the oven for another 5 minutes. The cake would be a rich golden colour.

Nutrition

Serving: 1slice | Calories: 130kcal