When I started to bake, I had the slight notion that cakes don’t perhaps attain their optimal taste without egg. Slowly this idea faded as I found that egg-less cakes do taste pretty good, and if you succeed, it is not easy to get the difference. Since, off-late my parents turned vegetarian, I had to bake without egg. I shared earlier a few of the egg-less cake recipes in this blog, like Egg-less Chocolate Cake, Fruitcake with Buttermilk (An egg-less recipe) and Fig & Almond Muffins (Eggless & Butterless).

However, what makes this egg-less preparation unique and interesting is that the main ingredient is semolina with flour acting as second fiddle. Semolina gives a granule like feature which is quite different than the smooth texture usually only with flour. I earlier baked a cake fully with semolina (Moroccan Orange & Almond Cake (A semolina cake without flour)) which you can also find interesting. I have prepared this cake in vanilla & cinnamon flavour with generous amount of raisins which is a delightful combination.

Ingredients to serve 8 :

1. Plain flour – 100 gms. (¾ cup) + 1 tbspoon
2. Semolina / Sooji – 120 gms. (¾ cup)
3. Salted butter (softened) – 110 gms. (½ cup)
4. Granulated white sugar – 150 gms. (¾ cup)
5. Milk  – 150 ml. (½ cup + 2 tbspoon)
6. Baking powder – 1½ teaspoon
7. Baking Soda – ½ teaspoon
8.  Vanilla extract – 1 teaspoon
9. Cinnamon powder – 1/8 teaspoon
10. Raisin – 50 gms. (1/3 cup)

Procedure :

• At first, mix together semolina and milk in a bowl. Rest it for 30 minutes.

• Meanwhile, ground the sugar in a mixer and keep aside.
• Then, grease and line an 8” or 20 cm. round cake tin.

• In a bowl sift together flour, baking powder, baking soda and cardamom powder.

• Now beat the butter and sugar in a separate bowl until light and creamy. Add soaked semolina and vanilla extract to it and mix well.

• After that, fold in the dry ingredients into wet in two batches and mix well with a spatula.

• Coat the raisins with 1 tbspoon of flour and then mix to the batter.

• Now, preheat your oven at 180⁰C / 350⁰F for 5 minutes.
• While the oven is heating, pour the batter into the prepared cake tin.
• Finally set the OTG mode at “lower rod only”. Then bake the cake for 30-40 minutes or until a toothpick inserted at the centre comes out clean.

Note :

• If you are using unsalted butter then add ¼ teaspoon of salt to the dry ingredients.