This fuss-free semolina (rava) cake does not require any special equipment or expertise.
Similar to the Middle Eastern basbousa and Goan Baath cake, it is sweet and moist.
The cake makes a great snack for tea.
Preparation time: 15 minutes Baking time: 35 minutes Yields: 10 slices
Ingredients
1 cup rava (any variety of sooji) 1/3 cup oil ½ cup yogurt 1 cup milk 1 tsp vanila essence 1 cup powdered sugar ½ cup maida (plain flour) 1 tsp baking powder ½ tsp baking soda
Method:
1) Add the rava, yogurt, milk, powdered sugar, essence and oil to a bowl and mix well. 2) Cover the bowl and keep it aside for 20 minutes. 3) Add plain flour, baking soda and baking powder to the bowl and fold in thoroughly. 4) Preheat oven to 180 deg C. 5) Grease a baking tin and line it with baking paper. 6) Pour the mixture into the tin. 7) Lower the oven heat to 160 deg C and bake the cake for 35 minutes. 8) Insert a toothpick into the centre of the cake. If it comes out clean, the cake is done and the oven can be switched off. 9) Let the cake tin sit in the oven for five minutes. 10) Gently remove the cake from the tin and cool it on a wire rack.
Notes:
a. You can use big or small sooji. Do not use idli rava. b. The cake can be stored for up to a week in the fridge.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
