Orange Semolina Cake
User Reviews
4.9
Orange Semolina Cake
Description
Orange Semolina Cake combines fine semolina with sugar, cardamom powder, yogurt, and milk to form a batter that rests to let the semolina absorb liquid, ensuring a moist texture. Melted butter enriches the batter while baking powder and soda provide lift. The cake is topped with sliced almonds and pistachios before being cooked in a pressure cooker, which helps maintain moisture and gives a soft crumb.
The orange syrup, made from fresh zest and juice combined with sugar and water, is optional but adds a citrusy glaze that deepens the cake's flavor and keeps it moist. Cardamom powder introduces a subtle spice complementing the orange.
This cake suits occasions where a moist, gently flavored cake is desired. The pressure cooking method differs from conventional baking but yields a tender result with delicate crumb and fresh nut accents.
Notes recommend cooking on steam mode with venting for fluffier results and suggest variations in syrup composition, including cinnamon addition or omission. Using a removable bottom pan aids removal, and cooking times vary if glass bakeware is used.
Ingredients
- 1 cup semolina fine (1 cup=235ml, aka Sooji or Rava
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder optional, aka Elaichi
- 1/2 cup yogurt whipped
- 3/4 cup milk
- 3 tablespoon butter melted, can use ghee or oil, unsalted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon almonds sliced
- 1 tablespoon pistachio sliced
For orange syrup
- 1 orange zest (divided) and juice
- 1/2 cup water
- 1/2 cup sugar
Instructions
Preparation:
- Grease a 6 inch cake pan with some melted butter (or another cake pan that fits in the pressure cooker).
Making the batter and cooking:
- In a large bowl, mix semolina, sugar and cardamom. To it, stir in yogurt and milk. Then mix in the melted butter. Let this batter rest for 15 minutes, so the semolina can absorb the liquid.
- After about 10 minutes, add 2 cups water to the pressure cooker insert. Place a trivet. Start the pressure cooker in sauté mode and let the water heat.
- After 15 minutes, mix in the baking powder, baking soda and some orange zest to the batter. Pour the batter in the greased cake pan. Top with some sliced almonds. (Note: Do not wait after mixing baking soda to the batter, and cook it right away)
Cooking in the Pressure Cooker
- Prepare an aluminum foil sling by taking a 20" inch long foil sheet and fold it lengthwise to make a sling as shown in the picture above.
- Cover the cake pan with paper towels and foil. This is important so the steam does not go into the cake batter while it is baking.
- Place the cake pan on the sling. Pick and place on the trivet in the pressure cooker. Press Cancel and close lid with pressure valve in venting position.
- Start pressure cooker in Steam mode for 25 minutes. The timer will not work as we are not pressure cooking, hence set an external timer. (the same cooking time works in a stovetop pressure cooker on low flame without whistle)
Baking in the Oven
- To make this cake in the oven, preheat oven to 350F. Then bake the cake for about 25-30 minutes until it is well set at the center.
Preparing the syrup
- While the cake is cooking, prepare the orange syrup in a saucepan/pot on stovetop. Combine the zest, sugar, orange juice and water in the pot. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for 2-3 minutes. Turn off heat and keep this syrup ready to add to the cake.
Getting the cake ready:
- When the timer is done, remove the cake and let it rest for 5 minutes. Then take the cake out and check that it is done (insert a clean knife or toothpick at the center of the cake, which should come out clean).
- Run a knife around the edges of the cake. Pour the syrup over the cake. Let it cool completely; syrup will get absorbed into the cake. Top with some sliced pistachios.
- After about 30 minutes to an hour, slice and enjoy the cake.
Notes
- Let the batter rest for 15 minutes before adding leavening agents to allow semolina to absorb liquid fully.
- Cook immediately after adding baking soda to maintain the cake's texture.
- Using a removable bottom cake pan makes it easier to remove the cake after cooking.
- Adjust pressure cooking time if using a glass bowl instead of the recommended pan, adding about 5 extra minutes.
- The orange syrup is optional but adds moisture and citrus flavor; you can make a plain sugar syrup without orange juice if preferred.
- For a spiced syrup, add a cinnamon stick while preparing the syrup and remove before glazing the cake.
- Steaming with venting position produces a fluffier cake than fully sealed steam mode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 97mg | 4% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 73mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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