Iyengar Bakery Rava Cake, With and Without Oven Recipe
Iyengar Bakery Style Rava Cake is a very famous and traditional item in any Iyengar Bakery. These Bakeries are famous for adopting quintessentially Indian flavours and seasonings to Western pâtisserie staples such as shortbread cookies and puff pastry. This Eggless Semolina Cake or Rava Cake is a must try recipe as this is an easy recipe requiring very common ingredients.
Equipment
- I have used standard cup measuring 240 ml.
Ingredients
- ½ cup Thick Yogurt
- ½ cup Cream (Heavy or Light), Or evaporated milk
- ½ cup Milk
- ¾ cup Monk Fruit Sweetener
- 1½ cup Semolina (Coarse or Fine)
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Vanilla Extract
- 1 tbsp Milk (if required to adjust consistency of dough)
Instructions
- Add Semolina to a Grinder and grind to a fine powder.
- Sift and keep aside.
- Add Yogurt, Cream , Milk and Monk Fruit Sugar to a Bowl.
- Whisk till well combined.
- Add Semolina flour in batches. About 3 tbsp at a time.
- Mix and let the batter rest for 15 minutes.
- After 15 minutes, add Baking powder, Baking Soda, Salt and Essence.
- Mix everything.
- Grease and Line a Baking Pan.This recipe will fit into a round pan of 6 inches or a rectangular pan of about 9x4.
To Bake In the Oven
- Preheat the Oven @ 350°F/180°C. Bake the cake for 40-45 minutes in the middle rack.
- The cake baked in the oven.
To Bake in the Gas or Stove
- Preheat a heavy bottomed Pan for 10 minutes by keeping a plate or trivet inside it.
- Keep it covered while preheating.
- Uncover, keep the pan inside, cover and cook on low flame for 40-45 minutes.
- The cake baked in Gas.
- Let the cake cool for 10 minutes. Unmould, slice and serve.
