Monday, June 13, 2016

Eggless Semolina Coffee Cake recipe

When we think of coffee and tea, we imagine ourselves sipping on a hot cuppa on rainy days and savouring each bite of the fried goodness that is kachori. It was with these images in my mind and an intense craving for coffee that I woke up yesterday. Sadly, the overly hot and humid weather here in Mumbai makes enjoying a steaming hot cuppa a distant dream. Hence, I thought of making this semolina coffee cake- something which would satisfy my coffee craving and at the same time would make for an excellent snack for my children. Now, this cake is unlike other cakes, mostly because the recipe calls for semolina flour instead of refined flour. If you want to take it up a notch and make it even healthier, you can substitute sugar for dates. You can easily use any tea or coffee in this recipe, but for best flavour I recommend using only quality products. I know, venturing out in this torturous weather to shop for only them is a headache, and this is why I love technology- you can easily buy tea online or buy coffee online, without having to step out of the comfort of your house! 



Ingredients


For Cake,

1 cup semolina (rava or sooji)
1 cup sugar powder
1/4 cup oil (I used Sunflower oil) 
1 cup strong black coffee 
1 tsp baking powder 
1/4 tsp baking soda (soda bicarbonate) 
1 tbsp vanilla essence 

For Icing
1/2 cup sugar
2 tbsp cocoa powder 
1 tbsp butter
1/4 cup water
2 tbsp milk
1 tsp vanilla essence 

Method : 

1. In a mixing bowl, add semolina, sugar powder, oil and black coffee. Whisk them together and cover the bowl with a wet kitchen towel or cling film and let the mixture rest for a minimum of 30 minutes.



2. In the meanwhile, preheat the oven to 350-degree Fahrenheit and prepare the baking pan. To prepare the baking pan, grease it well with oil and dust the pan with flour. Alternatively, you can prepare the baking pan by lining it with butter paper.

3. Now, after letting the mixture rest for 30 minutes, add in baking powder, baking soda, and vanilla essence. Mix well. Your cake batter is ready.



4. Pour the ready cake batter into the baking pan and bake in the oven for a minimum of 35 minutes or until a toothpick or knife inserted the cake comes out clean.
5. Once the cake is ready, remove it from the oven and let it cool for a minimum of 5 minutes before demolding it. After demolding, let the cake cool completely before icing it.


6. To prepare the icing, boil water and sugar in a saucepan for 5 minutes until the sugar is completely dissolved. Add in butter, milk, cocoa powder and vanilla essence. Mix well until thoroughly combined and let it cool down to room temperature before beginning to put the icing on the cake.

7. Once both cake and icing and cooled down, pour the icing on the cake and keep it in the refrigerator to set.

Once the cake is set, enjoy your semolina coffee cake as it is or with a glass of chilled milk.

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