30th April 2014 – Relieved from the services of UCO Bank
30th April 2015 – Aspiring Food Blogger
Transitioning from full-time employment to homemaking wasn’t easy. After a year of ups and downs, I decided to celebrate a new beginning by baking an Eggless Semolina (Sooji/Rawa) Cake — an ideal cake for beginners. This recipe doesn’t require an oven, electric beater, or hand mixer. It’s eggless, maida (all-purpose flour) free and butter-free. A simple, satisfying cake you can make with common kitchen ingredients.
Some people say others are born with a silver spoon; I feel fortunate in many ways. With good grades I got into a top college and secured a job in banking even before finishing my studies. My early twenties were comfortable — good family, close friends and financial stability.
But life had different plans.
After getting married, I moved with my husband to Christchurch — a peaceful city very different from my upbringing in Mumbai, India. Adjusting was hard. I missed the bustle of Mumbai and often felt lonely, gloomy and restless. Gradually, to cope, I explored new hobbies: cooking, knitting, quilling and more. Baking this semolina cake for the first time was a turning point. Its success inspired me to share my food experiences, and that’s how my interest in blogging began.
It took about five months before I finally started writing and sharing my recipes, thoughts and inspirations through food.
During this time my friendships grew stronger and my relationship with my husband deepened. Their encouragement motivated me to start this blog. A special mention to my friend Pradnya Namjoshi, who has supported me for nine years. She introduced me to cakes when I thought I didn’t like them. After tasting the cake she baked, I loved it and she shared the recipe with me.
This semolina cake is truly beginner-friendly. There’s no need to separate wet and dry ingredients or worry about over-mixing. With basic pantry items, it bakes quickly. You can make it in an oven, a microwave on convection mode, or even a pressure cooker.
The contrast of a crisp exterior and a soft, melting interior makes this cake a delight. The aroma filling the kitchen and a warm slice with your tea makes for perfect “me” time. Enjoy it any time of day.
Here’s what you’ll need:
Prep Time: 10 mins Baking Time: 40–45 mins Makes: 16 pieces
Ingredients:
- 2 cups semolina (sooji/rawa)
- 1 cup curd/yoghurt
- 1 cup milk
- 1 and 1/2 cups sugar
- 1 and 1/2 tbsp ghee (clarified butter)
- 1 tsp baking soda
- 1/4 tsp vanilla essence
Method:
- In a blender or mixer, combine milk, ghee and sugar until smooth.
- Transfer to a bowl, add curd, semolina, baking soda and vanilla. Mix thoroughly to combine.
- Pour the batter into a greased and dusted cake pan. Bake in a preheated oven at 180°C for 40–45 minutes, or until a skewer inserted in the center comes out clean.
Serve warm. Share with friends and family and enjoy.
Isn’t it literally a cake walk?
Variations:
- Add chopped nuts or tutti-frutti for extra texture.
- Use almond essence or cardamom powder instead of vanilla for a different aroma.
- Top with chocolate ganache for a bakery-style finish.
Tips:
Add baking soda at the end, mix gently and bake immediately to retain the leavening effect.
Notes:
- Any shape or size of cake pan will work; adjust baking time accordingly.
- Microwave convection mode uses the same temperature setting as a regular oven.
- For pressure cooker baking: heat the empty cooker with a separator plate over high flame for 10 minutes without the whistle. Place the cake mold inside, reduce to medium flame and bake for 30 minutes, check, then bake an additional 10 minutes if needed.
- Cooking soda can be used if baking soda is unavailable, but use appropriate proportions.
Dust with icing sugar, top with chocolate ganache, or sprinkle desiccated coconut — enjoy it plain or garnished. This easy, versatile semolina cake is a great first bake.
Happy baking!
Sushma