Eggless Persian Semolina Cake

Eggless Persian Semolina Cake

From the first forkful to the last crumb, Eggless Persian Semolina Cake embodies the heart warming beauty of Persian cuisine.

Ingredients:

  • 1 cup Semolina
  • 1/4 cup All-Purpose Flour (Maida)
  • 1/2 cup Yogurt
  • 3/4 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 cup Milk
  • 1/4 cup Oil
  • 1/4 tsp Cardamom Powder
  • 1/4 cup Honey
  • 2 tbsp Rose Water
  • 1 tbsp Milk with a few Saffron Strands, soaked
  • 2 tsp Lemon Juice

Directions:

  1. In a bowl, whisk together Semolina, Milk, and Yogurt. Let it rest for 30 minutes.
  2. After 30 minutes, add Sugar, All-Purpose Flour, Oil, Baking Powder, Baking Soda, and Cardamom Powder to the semolina mixture.
  3. Gently mix the ingredients until well incorporated.
  4. Preheat your air fryer at 180°C for 15 Minutes.
  5. Pour the cake batter into a 6-inch pan and place the pan in the air fryer basket.
  6. Bake the cake at 180°C for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the syrup. Mix Honey, Rose Water, Soaked Saffron Milk, and Lemon Juice in a bowl.
  8. Once the cake is baked, remove it from the air fryer.
  9. While the cake is still warm, pour spoonfuls of the prepared syrup over the cake. Allow the cake to soak up the syrup.
  10. Let the cake cool completely in the pan before removing it.
  11. Garnish the cooled cake with chopped Pistachios and Dried Rose Petals.
  12. Slice and serve the Eggless Persian Semolina Cake along with the syrup. The cake is fragrant, moist, and rich with the flavours of saffron and rose.

Recipe Credits: cookingwith_jyo

Picture Courtesy: Image by cookingwith_jyo

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