This is one of the first cakes I baked when I started learning baking. Earlier I was using a grinder to mix the ingredients. Nowadays, I use a hand whisk. It’s a very simple eggless cake.
I baked this cake twice in the last week. First, it was for our friends as we were visiting them. Then our daughter wanted me to bake it again as she didn’t get to taste from the earlier one. First time I had used store-bought cream and the second time, I saved homemade malai. You can use both. I prefer homemade. For that, you have to plan ahead and save it.
Use chiroti rava or very fine semolina. If you don’t get fine semolina, pulse normal semolina in the grinder.
Semolina Cream Cake
- 1.5 cup Fine semolina
- 3/4 cup Powdered raw / khandsari sugar
- 1 cup Malai/Cream
- 1/2 cup Thick curd
- 1/4 cup Milk
- 2 tbsp Ghee or clarified butter or any neutral oil
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 pinch Salt (optional )
- 1 tsp Vanilla extract
- Seeds, chopped nuts and cherries to garnish
- Line an 8 “ round tin with parchment paper or brush with oil and dust with wheat flour. Tap on the counter and take out extra flour.
- Sieve semolina and salt in a bowl.
- In a big bowl, gently whisk malai and khandsari sugar.
- Add curd and whisk gently until the sugar dissolves.
- Add ghee /oil and vanilla extract and mix gently.
- Now add semolina to the wet mix. Rest the batter for 15-20 minutes. This will help semolina to absorb the liquid.
- Preheat the oven at 180 C for 10 minutes.
- Add baking powder and baking soda to the cake batter and mix in gently adding milk in parts. The batter should be of ribbon consistency.
- Pour the batter in the prepared tin and garnish it with seeds and nuts.
- Bake for 40-45 minutes or until the middle of the cake becomes springy.
- Take out the cake and cool it on a wire rack before cutting.