Eggless semolina almond cake

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  • 2 cups semolina
  • 1 cup sugar
  • 1 cup coarsely crushed almonds
  • 50 grams canola oil or unsalted butter
  • 1 tablespoon baking powder
  • 1 teaspoon vinegar (to make the cake soft)
  • 1 teaspoon vanilla essence or almond essence
  • 1 cup milk
  • Caramelised sugar topping
  • 5 tablespoons sugar
  • 2 tablespoons water
  • 1/2 teaspoon unsalted butter (optional) or cream

A delicious semolina cake with caramelised sugar topping. This cake is eggless and nutritious with the goodness of real grains and almonds.


Preheat the oven to 180 degrees Celsius. Mix all the dry ingredients (semolina, sugar, baking powder) together in a mixing bowl. Coarsely crush the almonds with a rolling pin and add to the mix (you can use dates, walnuts, cashews, chocolate chips or raisins).

Then add the canola oil, vinegar and vanilla or almond essence. In the end slowly add the milk while mixing the batter. Use about 1 cup of milk until the batter is the right consistency. Batter should not be too runny or too thick.

Grease a cake pan and pour the batter into the greased cake pan. Bake in the preheated oven for about 25 minutes or until done. Do the knife check to see that it is cooked.

When the cake is ready, take it out of the oven and put it on a cooling rack or leave it in the pan to cool down for at least 15 minutes. While the cake is cooling, make the caramelised sugar topping. In a sauce pan add the sugar and 2 tablespoons of water. Heat on medium flame while stirring continuously. When the sugar solution changes colour to reddish golden turn it off and add the butter or cream (this is optional). Take the cake out onto a plate and pour the caramelised sugar over it.

This delicious, healthy cake is now ready and can be stored in the fridge for up to a month.

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