This is one delicious hassle free cake recipe that’s easy to prepare with minimum ingredients. The credit of this recipe goes to my late mom-in-law Nandini Thakur. She used to make the best rava cake ever. I have tweaked it a bit. Posting the same below.
Recipe Credit : Nandini Thakur
- 3/4th cup fine rava/ semolina
- 1/2 cup curds
- 1/2 cup milk
- 3/4th cup castor sugar(adjust more or less according to individual preference)
- 1/4th cup soft slightly melted white butter(unsalted)
- 1 tbsp refined flour + 1tsp to roll the tutti fruitti + to dust the cake tin
- 1 tbsp + 1 tbsp tutti frutti or raisins
- 5 crushed saffron strands
- 1/4th tsp vanilla essence
- 1/2 tsp baking powder
- 1/4th tsp baking soda
- A pinch of salt
- In a mixing bowl dissolve the sugar in milk.Blend the butter and curds till smooth and creamy with a hand blender. Add the milk sugar mix and blend again. Slowly add the semolina and mix well till even. There should be no lumps. Add vanilla essence, crushed saffron strands, salt and mix well. Set this mix aside for 3 hours so that the rava absorbs the liquid. Preheat the oven at 180 degrees centigrade for 15 minutes. Roll the tutti fruitti in refined flour and add 1 1/2 tbsp to the mix. This ensures that the tutti fruitti does not sink to the bottom of the tin.Then sieve baking powder, baking soda and refined flour together, then add it to the batter and mix gently. Do not over mix. It’ll result in a tough cake.
- Pour this batter immediately into a greased cake tin. Tap the cake mould lightly so that the mix is even and smooth. Sprinkle 1/2 tbsp tutti fruitti on top. Bake at 180 degree centigrades in a preheated oven on the centre rack for approximately 40 minutes or till done. Baking time varies from oven to oven, please check after 30 minutes. Check by inserting a toothpick/skewer in the centre of the cake. If it comes out clean, then the cake is done, but if the cake sticks to the toothpick you’ll need to bake it for a few more minutes. Remove from the oven only after it has baked completely.
- Allow the cake to cool on a wire rack. While the cake is still warm say after about say 10 to 15 minutes, run a knife around the edges of the cake, flip over to demould the cake on the wire rack. Let it cool completely. Cut into slices or shape of your choice.
Greasing the cake tin :
- Brush the cake tin using a pastry brush, evenly and lightly using white butter. Grease the sides and corners of the pan upto 1” up too.Sprinkle refined flour into the bottom. Hold one edge of the pan and tap the opposite edge so that the flour is distributed evenly. Tap on to the sides too and tap off the excess flour if any into the sink.
Removing the cake from the cake tin :
- Once the cake is baked remove it from the oven and place the tin on the wire rack to cool. After about 10 to 15 minutes,when the cake is still warm, run a knife around the edges, place the wire rack over the top of the cake and flip over the cake tin. Lift the tin off the cake gently. Cool the cake completely and cut into pieces or slices.
- Instead of tuti fruiti you could add raisins but do not skip adding anyone of these as it gives the special taste to the cake.
- All ingredients should be at room temperature.
- Bake the cake immediately after adding baking powder and baking soda as they are activated as soon as they are added to the batter.
- The proportions mentioned above are using measuring cups and spoons, use the same likewise for perfect results.