Sooji cake recipe for evening tea
When sooji ka halwa doesn’t make the cut, there’s always cake. We have found a recipe that will make you want to bake cakes out of almost anything that can be kneaded into dough. This sooji or semolina cake is eggless, utterly buttery and supremely moist with a tinge of lime. It will be ready within an hour and is best served warm. Enjoy!
Ingredients:
2 cups of sooji/rava (semolina)
1 cup thick yogurt
1 cup sugar
100 gms butter
Juice of 2 lemons
1 cup sugar syrup (1 cup sugar with 1/2 cup water)
1 tsp vanilla essence
11/2 tsp baking powder
Method:
- Take a mixing bowl and put the butter.
- Add one cup of sugar and vanilla essence. Mix well. Let the sugar remain granulated. (You can add unsalted butter, as well.)
- Take another bowl with the sooji and add the baking powder. Mix together.
- Add the sooji mixture to the butter concoction.
- Mix well. It will be in a granular consistency.
- Now add the thick yoghurt. Slowly incorporate it well. You will get a thick paste.
- Put the batter in a cake dish and place it in a preheated oven at 200 degree Celsius. Bake it for 30 to 35 minutes.
- Once the cake is ready, do the final dressing with sugar syrup and lemon. Add the lemon juice to the sugar syrup and mix it well. Now, take a ladle of this sugar-lemon syrup and slowly pour it over the cake. The cake will instantly absorb the syrup. You can make incisions with a knife so that the syrup is better absorbed.
- Serve warm with almond slivers.
Here’s the video:
Recipe & Image Courtesy:
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