Ingredients needed
Semolina/rava/sooji – 1 1/2 cup fine variety
Cardamom powder – 1/4 tsp
Salt – 1/4 tsp
Sugar – 1 cup powdered
Oil/Ghee – 1/2 cup
Curd/Plain – 3/4 cup
Milk – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/8 tsp
Tutti fruitti – 1/3 cup
Raisins – 1/4 cup
Cashew nut – 8-10
Preparation : Use fine semolina for making this cake. If you cannot get fine rava/semolina, dry grind the regular rava for a few seconds in the mixie. Before baking, preheat the oven at 180 degree C for 10 minutes.
Break cashew nuts into small pieces. Set aside.
Method: In a bowl, add rava, cardamom powder, powdered sugar, salt and mix well.
Add any flavorless oil or ghee and mix well.
Add beaten curd and mix well.
Add milk, mix well and keep it covered. Let it sit for 30-40 minutes.
After 40 minutes: The consistency of the batter should be that of idli batter consistency. If it is too tight, add a little more milk and mix well. Add baking soda, baking powder and mix until well combined. Add cashew nuts, tutti frutti, raisins and fold gently.
Grease a baking tin with oil or ghee. Scatter few nuts, raisins, tutti frutti into the baking tray and then pour the prepared batter. Tap the tin lightly for the batter to settle evenly. Sprinkle some tutti frutti, raisins and nuts on the top.
Bake in a preheated oven at 180 degree C for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. I turned on the upper coil for last few minutes for browning the top of the cake. Once done, remove it from the oven and leave it to cool. Then run a knife around the sides of the cake and invert it onto the plate. Cut the cake once it is completely cooled.
Note – Do not prepare this cake without the tutti frutti, nuts and raisins as it is that which makes the cake special.
Fork & Beans 