Your search for delightful cake recipes without eggs ends here. This Semolina Cardamom Cake offers a tender crumb and fragrant spice, perfect for any occasion. You’ll love how simple it is to create this comforting dessert.
Key Ingredients & Substitutions:
- Fine Semolina: Do not use coarse semolina; it changes the texture significantly.
- Plain Yogurt (dairy-free optional): Adds moisture and acts as a binder. You can use dairy or a plain unsweetened plant-based yogurt.
- Cardamom Powder: Essential for the signature flavor.
- Sugar: Granulated sugar works best.
Ingredients:
For the Cake:
- 1 ½ cups fine semolina
- 1 cup plain yogurt (dairy or unsweetened plant-based)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk (dairy or unsweetened plant-based)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cardamom powder
- ¼ teaspoon salt
For the Garnish (Optional):
- 2 tablespoons chopped pistachios
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8
- Calories per serving: Approximately 300 calories
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, ensuring it’s ready for your batter. This prevents sticking and ensures easy removal.
2. Combine Wet Ingredients
In a large bowl, whisk together the yogurt, sugar, vegetable oil, and milk until smooth. Ensure the sugar is mostly dissolved for an even texture. This forms the liquid base for your egg-free cake.
3. Mix Dry Ingredients
In a separate bowl, combine the fine semolina, baking powder, baking soda, cardamom powder, and salt. Whisk these dry ingredients thoroughly. Evenly distributing them is key for proper leavening.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake, so mix gently until no streaks of flour remain.
5. Pour and Bake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and firm.
6. Cool and Serve
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If desired, sprinkle with chopped pistachios before serving. Enjoy your delicious Semolina Cardamom Cake!
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of fresh lemon zest to the batter for a bright citrus note.
- Rose Water: Mix 1 teaspoon of rose water into the wet ingredients for a floral aroma.
- Coconut Flakes: Incorporate ½ cup of unsweetened shredded coconut into the batter.
- Nutty Crunch: Fold in ¼ cup of chopped almonds or walnuts for added texture.
Storage Instructions:
Store leftover Semolina Cardamom Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Reheat gently in the microwave if you prefer it warm.
Frequently Asked Questions (FAQ):
Can I make this cake gluten-free?
No, semolina contains gluten, so this specific recipe cannot be made gluten-free.
What kind of semolina should I use?
Use fine semolina, also known as semolina flour, for the best results in this recipe. Coarse semolina will result in a different texture.
Can I use brown sugar instead of granulated sugar?
Yes, you can substitute brown sugar for granulated sugar, but it might slightly alter the cake’s color and moisture.
How do I know when the cake is done baking?
Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, your cake is ready.
Can I freeze this cake?
Yes, you can freeze individual slices or the whole cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature.
Why is my cake dry?
A dry cake can be due to overbaking or not enough moisture. Ensure you measure ingredients accurately and do not overbake. This is a common issue with many cake recipes without eggs.