Eggless Tutti Frutti Sooji Cake made with 100% semolina!

No flour, no butter and no eggs needed to make this simple semolina cake which goes so well with a cup of tea.

I always have a big bag of tutti frutti in my refrigerator. In the earlier years when I moved to the US, tutti frutti was not all that readily available at Indian stores. But now I easily find them at all stores.

Over the years I have use them in so many of my recipes, from burfi to cookies to cakes. Since it’s the holiday season, I took them out again and made this easy sooji cake (or rava cake as you may call it).

This cake is just one-bowl, so easy and the red and green tutti frutti makes it just perfect for Christmas.

If you are looking for an easy cake to make for the festive season, then give this one a try.

This Sooji Cake

✔is eggless and free of flour.

✔made with 100% semolina only.

✔makes the perfect tea time cake.

✔one-bowl cake which is easy to prep and bake!

The most important ingredient for this cake is semolina of course since that’s what the whole cake is made of.

Let’s talk about all the ingredients here real quick.

Ingredients

Fine Sooji (Semolina): you have to use fine sooji (rava) for this recipe. Do not use coarse sooji that you use for upma here.

It will not work. Finer the semolina, better the results. In fact, while testing this recipe I made one batch with fine sooji and it was good.

For the next batch, I ran the fine sooji into a food processor a few times- it was ever better! So, I highly recommend pulsing the fine sooji few times in a food processor, makes it much better.

I know it’s an added extra step but do it. If coarse sooji is your only option, grind it very fine in a mixer first, then measure it and then use in the recipe.

Again, I have tested this recipe with store bought fine sooji but it is an option to grind the coarse sooji.

Powdered sugar: also know as icing sugar/confectioners sugar is what’s used in the recipe.

It mixes easily with the semolina and gives the cake a smooth texture. Don’t replace it with granulated white sugar.

Yogurt: plain whole milk yogurt is what’s used here.

Try to use thick yogurt, it shouldn’t be too watery. And remember to whisk it well before adding it to the batter.

Butterscotch essence: so I tested this recipe with pineapple essence and butterscotch essence (Indian butterscotch essence and not American) and we loved the butterscotch one more.

If you don’t have either of these, you can use vanilla extract.

Milk: plain whole milk is what I have used. But you can use skimmed milk or any milk here.

Non-dairy will also work just fine.

Tutti-Frutti: they are candied dried papaya which are popular in India. If you can’t find these, you may use other dried fruits.

Just make sure to chop them fine. I have also used cashews in this recipe but just on top. You can very well add some in the batter too.

For this recipe, I only used one bowl and a wire whisk. I didn’t use my stand mixer but you can definitely use it.

Make sure to mix the yogurt, oil and milk really well with the sooji.

Since semolina absorbs liquid, this batter needs to rest a bit before adding the leavening agents. So after adding the yogurt, oil I let this sit for 15 to 20 minutes, then add the leavening agent and then bake immediately.

I baked this cake in a round 8-inch pan at 350 F degrees for around 33 minutes, every oven is different so keep an eye after 25 minutes.

Baking in a loaf pan: you can bake this cake in a loaf pan as well (8 x 4 inch), it would need some extra baking time, probably extra 10 minutes or so.

Let the cake cool completely before slicing into pieces.

 

Method

1- Pulse fine sooji (semolina) into a food processor few times. Remember we are using fine sooji to begin with but pulsing in few times in a processor/blender makes the cake texture even better.

2- Then transfer it to a large bowl and then add cardamom powder and powdered sugar to it.

3- Add the whisked yogurt, oil and 1/4 cup (2 oz/60) of milk. Also add the Indian butterscotch essence or pineapple essence.

4- Mix really well, for around 1 minute until everything is nicely combined. Now cover with a plate and set this mixture aside for 15 to 20 minutes. The semolina will absorb the liquid and thicken up.

Meanwhile pre-heat oven to 350 F degrees and spray a 8 inch round pan with non-stick spray and set aside.

5- After 20 minutes, add the remaining 1/4 cup (2 oz/60 ml) of milk, tutti frutti and mix until well combined.

6- Lastly add the baking powder and baking soda and mix really well. You need to make sure that all of the baking powder and soda is well combined with the mixture. As you mix with leavening agents, you will notice the batter become lighter and fluffier.

7- Transfer the batter immediately to the prepare 8-inch round pan. Top with chopped cashews.

8- Bake at 350 F degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine was done at 33 minutes exact but every oven is different so keep an eye after 25 minutes.

Take the cake out of the oven and let it be like that f0r 5 minutes, then remove cake from pan and transfer onto a wire rack to cool completely.

Then slice this Tutti Frutti Sooji Cake and enjoy!

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