Are you ready to embark on a delightful culinary journey where simple ingredients like semolina transform into a scrumptious cake? Welcome to the world of Rava Cake, a beloved dessert in many Indian households, known for its moist texture and aromatic flavors. Here, we’ll guide you through five easy steps to bake this delicious treat, perfect for tea-time or as a snack anytime during the day.
Step 1: Assemble Your Ingredients
Before you dive into the baking process, make sure you have all your ingredients ready. Here’s what you’ll need:
- 1 cup of fine rava (semolina)
- 1 cup of sugar
- 1 cup of milk
- 1⁄2 cup of curd (yogurt)
- 1⁄2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1⁄2 cup of vegetable oil or melted ghee
- A pinch of cardamom powder
- 1⁄4 cup of nuts (optional for decoration)
Step 2: Preparation
Start with these preparation steps:
- Preheat your oven to 180°C (350°F).
- Grease a cake tin with oil or butter.
- In a bowl, mix the rava and sugar.
- In another bowl, whisk together milk, curd, and vegetable oil.
Step 3: Mixing
Now, let’s combine the ingredients:
- Pour the wet mixture (milk, curd, oil) into the dry mixture (rava and sugar).
- Add baking soda, baking powder, and a pinch of cardamom powder.
- Mix everything well but avoid overmixing; the batter should be smooth.
- Let the batter rest for about 15 minutes. This will help the rava to absorb the moisture, making the cake fluffier.
👩🍳 Note: The resting time is crucial as it allows the rava to soften and swell, resulting in a better texture.
Step 4: Baking
Now, let’s move on to the baking phase:
- Pour the batter into the greased tin.
- Optionally, decorate with nuts on top for added texture and flavor.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
Step 5: Cooling and Serving
Once your Rava Cake is baked:
- Remove the cake from the oven and let it cool in the tin for 10 minutes.
- Then transfer it to a wire rack to cool completely.
- Slice and serve either warm or at room temperature. For a richer experience, serve with a dollop of whipped cream or a side of ice cream.
By following these straightforward steps, you can make a delightful Rava Cake that’s not only easy to bake but also a crowd-pleaser. Whether for special occasions or a simple tea-time treat, this cake’s unique texture and flavors make it a memorable dessert.
Can I use wheat flour instead of semolina?
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No, using semolina (rava) gives this cake its characteristic texture and flavor. Substituting with wheat flour will alter the result significantly.
What can I use if I don’t have curd?
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You can substitute curd with an equal amount of sour cream or buttermilk to get the same acidic reaction for a good rise in your cake.
Is this cake suitable for people with gluten intolerance?
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No, rava (semolina) contains gluten. Consider using alternative flours like rice flour or almond flour for a gluten-free version.
How long will this cake stay fresh?
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The Rava Cake can stay fresh for up to 3 days at room temperature if stored in an airtight container, or you can refrigerate it for up to a week.
Can I add other flavors to this cake?
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Yes, you can add vanilla essence, orange zest, or even saffron for different flavor variations. Adjust the quantity to suit your taste.
