Semolina cake soft and spongy. No eggs.

About:

Semolina cake without eggs, soft and spongy made with dry nuts and chocolate chips is a yummy treat for any time. A must-try recipe. It’s milky and chocolaty in taste as it is and is very easy to make.

Taste and texture:

The taste of Semolina cake is chocolaty and nutty. The texture is soft and spongy. It’s fun and easy to make.

Ingredients used:

Semolina 1 cup

Yogurt 1 cup

Oil 1/2 cup

Plain flour 1/4 cup

Icing sugar 1 cup

Water 1/2 cup

Milk 1/2 cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Vanilla essence 1 tsp

Greasing done with butter

Cashews 1/3cup

Chocolate chips 1/3 cup

Raisins dark 1/3 cup

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Directions to prepare:

Into a bowl take plain yogurt. I’m using Greek yogurt here. You may choose to use any other yogurt. Into it add oil, baking powder, baking soda, icing sugar, water and give it a mix. Then add semolina, plain flour, cashews ( sautéed) dark brown raisins, chocolate chips, vanilla essence, and mix. Finally, add some milk and mix. Then cover and let it stay for 10 minutes. After 10 minutes stir it and add little milk to adjust the consistency of the batter. It should be thick but easy flowing consistency.

Baking :

Into a baking pan place a piece of parchment paper and apply some butter on it. Then pour the batter and bake it for around 1 hour 16 minutes at 350 degrees Fahrenheit or until you see it changes to brown color and some cracks appear on top of the cake. Insert a toothpick to check if it’s baked nicely inside or not.

Serving tips:

Take it out and allow it to cool. Then scrape from the sides, turn upside down, tap few times and take it out. Cut it into pieces and serve warm or room temperature for the best experience.

Total time consumed:

Watch the full video for the recipe:

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