Savoury semolina cake recipe

Savoury Semolina Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This savoury semolina cake recipe is a delightful twist on the traditional sweet semolina cake. Made with a combination of semolina flour, vegetables, and aromatic spices, this dish is a perfect appetizer or side dish for any occasion. The cake is baked to golden perfection, creating a crispy exterior and a soft, fluffy interior. With its unique blend of flavors and textures, this recipe is sure to impress your guests.

Keywords: savoury, semolina cake, recipe, vegetables, spices.

savoury semolina cake recipe details

Savoury semolina cake recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

165 g	semolina
125 ml	plain yogurt
125 ml	water
2 handful	frozen peas
1 medium	onion, chopped
1 small	carrot, grated
1 handful	green beans
1 piece(s)	ginger, peeled and finely chopped ( about a thumb sized piece)
1 tsp	chili powder
½ tsp	cround turmeric
	salt, to taste
3 tbsp	vegetable oil
1 tsp	mustard seeds
½ tsp	cumin seeds
1 tsp	sesame seeds
½ tsp	bicarbonate of soda

Instructions

Preheat the oven to 200°C/400°F/Gas 6 and oil a loaf tin.

Mix together the semolina, yogurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a thick batter. Taste and adjust with more salt or spices if necessary.

Heat the oil in a small pan and add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds. Then stir the seeds and oil into the batter. If the batter is too thick, add a bit of water.

Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Bake for 35-40 minutes or until the top is golden-brown. Insert a skewer into the cake to see whether it comes out clean to see whether it is ready. Remove from the oven and allow to cool.

Serve in wedges, either on its own or with Green chutney.

About the recipe:
This dish hails from the Gujarati community, but this is my cheats’ version; no soaking or grinding required, so purists beware. Use any vegetables you have at home, such as courgettes, cabbage, spinach and even fresh fenugreek leaves.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a