Eggless Semolina Almond Rose Cake [Without Oven]

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Semolina Almond Rose Cake is a mild floral essenced tea time cake that can be made and served in just under an hour. Made using semolina or rawa along with almond flour, it is definitely a healthy take on the typical cakes and I must say, makes for a perfect treat to cheer your kids and family in these gloomy times. Do try and I promise, you won't be disppointed.













INGREDIENTS

  • Sooji/ Rawa/ Semolina - 1 cup
  • Corn flour - 2 tbsp
  • Almond meal - 3 tbsp
  • Powdered sugar - 1/2 cup
  • Curd - 1/2 cup
  • Flavorless edible oil (I used regular sunflower oil) - 1/4 cup
  • Milk - 1/2 cup
  • Baking powder - 1 tsp
  • Baking soda - a pinch
  • Cardamom powder - 1/4 tsp
  • Rose water - 3 to 4 tbsp





METHOD

  • Start by grinding semolina or rawa or suji to a very fine powder. 
  • Transfer it to a bowl. Mix in powdered sugar, cardamom powder, almond meal and cornflour. Mix everything nicely using a wired whisk.
  • Next add in oil, curd and milk. Mix nicely. Keep aside to rest for 15 minutes.
  • Meanwhile, take a broad thick bottomed kadhai and spread a layer of salt about 1 inch in it.
  • Also place a trivet or a wire stand in the middle of the kadhai.
  • Cover and preheat this kadhai on high flame for 15 minutes.
  • Side by side, grease a baking tin (that can fit into the kadhai). Line it with parchment or naking paper. Or, dust it with some maida.
  • I used ramekin moulds for baking instead of a baking tin.
  • Once the batter has rested, nicely mix in baking powder and baking soda.
  • Pour the batter in the baking tin or ramekin moulds whatever you are using.
  • Give it a tap once or twice.
  • Put it in the pre-heated kadhai. Switch the flame to low and let the cake bake for 35 to 40 minutes.
  • You can also bake this cake in the oven at 180 degrees celsius for 30 to 35 minutes.
  • Once the cake is baked, take the tin out of the kadhai and let it rest on kitchen counter for 5 minutes.
  • Poke some holes in the cake using a tooth pick and pour the rose water all over it.
  • Let the cake come to room temperature.
  • Then loosen its sides by running a knife along its edges and demould.
  • Serve at room temperature with some tea or coffee whatever you like.





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