Eggless Semolina Pudding Cake

Making a dessert can’t get easier than this! The recipe I am sharing today is for an eggless Semolina Pudding Cake that can be made with everyday kitchen ingredients. It can be easily prepared even by beginners, and it tastes heavenly!

I have named it a Pudding Cake because it is somewhere between a pudding and a cake. It is not a typical cake with eggs, flour, butter etc. In fact, this dessert doesn’t have any of those! But because of its shape and form, it can be cut into pieces like a cake.

I made this cake recently and was pleased and delighted with the outcome. So, if you have a sweet tooth and want to make something simple yet delicious, look no further. This eggless semolina pudding cake is sure to take away your heart!

Serve with cake with a dollop of whipped cream or vanilla ice cream for that unforgettable tasting experience!

By the way, if you are looking for cake recipes, do check out my tried and tested recipes for Orange Cake, Marble Cake and Lemon Cake. You will find many more dessert recipes from my kitchen here.

Let’s start with the recipe:

Equipment Needed:

• Mixing bowl
• Baking Mould
• Spatula
• Saucepan

Ingredients to make Eggless Semolina Pudding Cake:

• 2 Cups Fine Semolina
• 1 Cup Milk with 3.5% Fat
• 2⅓ Cup Sugar
• 1⅓ Cup Water
• 1 tbsp Lemon Juice
• ½ tsp Baking Soda
• ½ Cup Almonds (soaked in hot water for 30 minutes)
• 1 tsp Kewda Water/Rose Water
• Ghee for greasing the mould

Some Notes about the Recipe and Ingredient Sourcing in Germany:

• Semolina: I used Roasted Upma Rawa/Sooji. It is available in Indian shops.
• Milk: I used fresh milk with 3.5% Fat. Read more about milk in supermarkets in Germany here.
• Sugar: I used Ruben Zucker. Read more about sugar in supermarkets in Germany here.
• Lemon Juice: I used the most commonly available yellow lemon, called Zitrone. Available in supermarkets.
• Baking Soda: It is called Natron. Easily available in supermarkets.
• Almonds: Easily available in supermarkets. Called Mandeln in German. Buy the unroasted ones.
• Kewda Water/Rose Water: Available in Indian shops.
• Ghee: Available in Indian shops as well as supermarkets. You can even make it at home. Read my article about Ghee here.
• NOTE: I have used Kewda water and almonds in the recipe. If you don’t find Kewda Water, you can use 1/2 tsp of cardamom powder and add it to the sugar syrup. You can also replace almonds with pistachios.

Method to make Eggless Semolina Pudding Cake:

• Mix semolina, baking soda, milk and 1 cup sugar.
  
  
  
  
• Grease a baking mould and transfer this mixture into it. Level the mixture with a spatula. Cover and rest it for 30 minutes.
  
  
  
• While the mixture rests, combine water, 1⅓ Cup sugar, lemon juice and Kewda water. Heat it till the sugar melts. Now, turn off the heat and let it cool.
  
  
  
• Once the mixture has rested for 30 minutes, turn on the oven to 170 deg C and preheat it for 10 minutes.
• Using a knife or the thin edge of a spatula, mark shapes on the set mixture.
  
  
  
• Decorate with peeled almonds. Press the almonds gently.
  
  
  
• Bake this at 170 deg C for about an hour. After one hour, insert a toothpick and check. If it comes out clean, the cake is baked. Remove it from the oven, Cut the cake along the markings (so that when we pour the sugar syrup, it seeps through). While the cake is hot, pour the sugar syrup on it.
  
  
  
• Rest for about 10 minutes. Serve it hot.
  
  
  
  SERVING TIP: The cake tastes even better when rested for a day because the syrup gets properly soaked in. Before serving, microwave it so that it becomes warm. Enjoy it as is, or serve it with a dollop of fresh whipped cream or vanilla ice cream.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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