Rava Cake Recipe

Rava Cake

 Rava or Semolina cake is easy not overly sweet a perfect companion of evening tea or coffee. The recipe of the Rawa cake is simple but the yield is much rewarding. This cake is also called suji or sooji cake with a dense and moist texture.  The word semolina is used to designate the coarse middling form of the wheat used in making Upma, Pasta. Semolina also refers to a sweet dessert made from semolina and milk.
Basbousa is a traditional  Middle Eastern sweet cake of Egypt, made from semolina, found most former areas of the Ottoman Empire and the part of Middle Eastern cuisine, Greek,  and Turkish Cuisine. Semolina Came to India and often used in the Goan / Maharashtrian cuisine like people prefer its coating for fried fish, for a quick breakfast like Upma, and can not forget the popular dessert Kesri or sooji ka halwa.
Samolina/ Rawa Cake
Semolina / Rava Cake
The story doesn't complete here Portuguese influenced the culture of Goa and introduced the wonderful cake made out of semolina and the other local ingredients. In Kerala X'mas was celebrated with the rich fruit cake that's main ingredients were fine Semolina and grated coconut or sometimes flavored with aromatic spices.
Flavors of this cake are up to you and it can be topped with orange syrup, coconut milk, rose water, or with simple sugar syrup. You can add some seasonal fruit; Mango, Banana, or make it special with the addition of roasted nuts and tutti-fruity, or add 3tbsp of cocoa powder to the mixture to make chocolate Rawa cake. To get a moist cake, the batter needs to absorb the moisture and flavors, rest the batter for at least 30 minutes or more. A true cake needs 6 hours of resting time.
I have made a simple vanilla flavored cake with eggs if you do not like to add eggs substitute with curd or yogurt but make sure it should be fresh, the sourness of curd spoil the taste of your cake. Butter and full-fat milk give richness to the cake but I have used butter and vegetable oil both to make it moister.  Fine semolina is best for this cake if you have a coarse variety of semolina, pulse it 2-3 times in the blender.
This cake can be baked in a simple oven or OTG at the same temperature if you don't want to get into soup, bake it in the steam in your pressure cooker with 2 cups of water. Always bake the cake in the middle rack of the oven. Cuisine: Indian
Course:  Dessert
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings:     6

Ingredients for Rawa Cake:

225 grams fine Semolina / Rava
35 grams all-purpose flour or maida
210 grams of powdered sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cardamom powder
1/4 tsp salt
1/3 cup vegetable oil
2 eggs
3/4 cup of milk
1 tbsp butter
1/2 cup chopped nuts
1/2 cup candied fruits or tutti-fruity (optional)
 1 tsp flour to coat the candied fruits or tutti-fruity


In a bowl sift the flour, baking powder, baking soda, and salt, whisk to combine well put aside.
Take a small bowl coat the candied fruits or tutti-fruity with 1 tbsp of flour by doing this tutti-fruity will not gather in the bottom.
In a bowl cream the butter with the sugar for about 1 minute or until getting pale yellow, add eggs and beat another 2minutes. Gradually add vegetable oil, vanilla extract, and cardamom powder. Now add semolina to the wet ingredients mixture and incorporate well. Set aside for the rest about 30 minutes to absorb the moisture and fluffs up.
Meanwhile grease the 8-inch cake tin with the oil or spray and dust it with the flour to coat the pan. Line the base of the tin with the parchment paper and put aside, and preheat the oven to 350 degrees F.
 Now add the dry flour mixture into the semolina batter in 2 additions, also add the milk to maintain consistency of the batter. Fold in candied fruits and chopped nuts, incorporate gently with a spatula until no flour pockets left. We need a smooth batter to make sure no lumps left. Do not over mix the batter.
Transfer the batter into the prepared cake tin and put the tin in the middle rack of the oven, bake for about 35-40 minutes. After the given time follow the skewer test; insert the skewer in the center of the cake comes out clean, your cake is done, if not continue baking for further10 minutes increments and keep an eye on. Then remove the tin from the oven and let it cool completely on the wire rack, remove the tin and cut it into the desired shape, top with sugar syrup if you like.