EGGLESS SEMOLINA CAKE

A fantastic recipe and my family favorite that you can make anytime of the year.  This Eggless Semolina Cake  is a different version of semolina cake that was low in  fat and egg free.

Eggless Semolina Cake  has  a lovely texture that is distinctly different than cakes made with flour. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana.  I will make this again for sure only next time and  will  double this recipe.  I hope others find it delicious too!

Had used canola oil instead of melted butter. If you're allergic to dairy products, soy milk, almond milk or rice milk is a great substitute.



EGGLESS SEMOLINA BANANA CAKE
Yield   :   7 in cake

1  cup semolina removed 2 tablespoon
2 tablespoon cornflour
1/4  cup  melted butter/oil
3/4  cup  mashed banana
1/2  cup sugar
1/2  cup  milk/non dairy milk
1 tsp baking powder
pinch of salt
1/2 tsp vanilla extract
yellow food coloring
black/white sesame seeds for topping

METHOD

1. Combine semolina, cornflour, baking powder and salt in a mixing bowl.

2.  Beat butter and sugar with a whisk. Add in banana and milk. Stir well.

3. Now add banana mixture to the dry ingredient,  mix in yellow food coloring and vanilla extract. Stir until well incorporated. Leave for 15 minutes.

4. Preheat oven  @ 180 C and  lightly grease 7 in cake pan.

5. Pour mixture into prepared pan, sprinkle with sesame seed (if using)  and bake until golden for 30-35 minutes or until a skewer inserted comes out clean.

6. Cool in the pan for 10 minutes before transferring onto rack to cool.

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