Orange Beetroot Suji (Semolina) Cake

Cake! As soon as you hear the word, a celebratory feeling arises. It is something that brings a smile to everyone's face. Homemade teatime cakes don't look very fancy, but its all about their taste and texture which is just perfect. I personally love these no-frosting cakes.

Today I am sharing a cake recipe which my mom used to bake for me when I was a kid. It is a healthier version of a regular cake. Primarily made with Suji (Semolina) also known as cream of wheat, this is an eggless cake and uses yogurt for getting the perfect rise and texture. My kid loves cakes and this is something I love baking for him.

The texture is crumbly and is a perfect companion for teatime. It is not very moist due to use of semolina, but is very soft at the same time. Remember to soak suji in yogurt and milk for 15 min and then add oil (if you add oil first then suji will soak up oil and the cake will feel very oily).

I have fused together 2 flavors in this regular cake to make it a little interesting. The freshness of oranges and the vibrant color of beetroot just compliment each other beautifully. Well, what can I say, The cake could hardly survive its photoshoot! It was gone within minutes! 😀

Ingredients:

Suji- 1.5 cups

All purpose flour- 2 tbsp

Yogurt- 1/2 cup

Milk- 3/4 cup

Oil- 1/2 cup

Baking soda- 1.5 tsp

Baking powder- 1 tsp

Orange zest- 1 tbsp

Orange juice- 1 tbsp

Grated Beetroot- 1/4 cup

Beetroot juice- 1 tbsp

Method:

1. Mix suji, milk and curd and let it rest for 15 min. This will allow suji to expand and soak up milk.

2. Then add all other ingredients and still well. Add 1/4 cup more milk to maintain flowing consistency (not too thin, not too thick)

3. Grease a cake tin with oil and fill it 3/4th with batter.

4. Bake at 180 C or 350 F for 40-45 min.

Cake is ready! Enjoy this deliciously simple cake with your favorite cuppa! :)