Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, semolina coffee cake (no oven). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Semolina cake batter is prepared by using a spoon and a whisk. This cake is baked in a casserole. Semolina Cake (Eggless + Without Oven) Semolina cake without oven is the easiest Indian cake recipe ever.

Semolina coffee Cake (no oven) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Semolina coffee Cake (no oven) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have semolina coffee cake (no oven) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Semolina coffee Cake (no oven):

1. Prepare 2 cup semolina (sooji)
2. Get 1 and 1/2 cup powdered sugar
3. Prepare 2 tbsp coffee granules
4. Make ready 1 and 1/4 cup milk
5. Make ready 1 cup fresh curd
6. Get 1/2 cup refined oil
7. Take 1 tsp baking powder
8. Take 1/2 tsp baking soda

A coffee cake with a beautiful crumbly texture from the semolina that just melts in your mouth. Bake it in a bundt pan or ring pan and dust with powdered sugar for the best afternoon tea treat you can have. This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Tasting Table serves genuine editorial.

Instructions to make Semolina coffee Cake (no oven):

1. In a mixing bowl, beat the fresh curd till smooth and silky. Then add the powdered sugar and mix well with curd by beating slowly.
2. Then mix 1/2 cup oil to the mixing bowl and mix continuously to the batter.
3. Now mix the thin semolina with the ingredients of the mixing bowl. Fold nicely. Then add 1/4 cup milk and fold with the batter. Rest the cake batter with cover for 10 minutes.
4. Heat the rest 1/4 cup milk to whisk 2 table spoon coffee powder. Mix well and keep aside.
5. Take a kadhai, pour 1 cup of salt on inner base. Spread evenly. Cover and heat on medium flame.
6. Grease the baking bowl with oil or spread oiled baking sheet.
7. Now add the coffee with milk to the cake batter and mix well. Now add baking powder and baking soda and mix well.
8. Transfer the batter to greased cake tin and bit release the air bubbles.
9. Bake the cake in the kadhai for 30 to 40 minutes on low to medium flame. Check the cake with the help of a tooth prick. Switch off the flame and allow the cake to cool. Demold the cake after cooling and enjoy with each bite. - Thanks

This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Tasting Table serves genuine editorial. There is no pay for play: We only recommend products and. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture.

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