Did you ever think of adding Strawberries in Suji, and then making a cake? Sounds Crazy? It’s actually not, this Strawberry Suji Cake is one of the outcomes of my many baking experiments, that I keep doing in my kitchen. Some results take shapes into recipes, some don’t. Of course, you can try making this one. It’s a low-calorie cake, yet delicious on each bite. Expect different textures when you’re baking with Suji, this cake was dense, moist, spongy, and has a faint flavour from the strawberry pulp that I added into the batter. Did I tell you that apart from using brown sugar I’m using powdered rock sugar these days in many of my bakes? It takes a little time to make powdered rock sugar (mishri) by using the food processor. Rock sugar/Mishri is way better than regular white sugar, budget-friendly than coconut or brown sugar, and doesn’t alter the taste in some recipes like jaggery powder.
Coming back to the cake, Strawberries are in season, and you must make something with them. I love using strawberries in my bakes and desserts. Strawberry Cream Cheese Pound Cake, Strawberry Sponge Cake is some of the favourites that I make often, and now this cake has joined that list. You can have the Strawberry Suji Cake any time as a snack, or pack a few slices in the school/office lunch box, enjoy with your tea/coffee, fancy the cake slice with a scoop of vanilla ice cream, etc. I hope you’ll enjoy baking this for your family and friends, do share your experience with me if you’re trying this recipe. 🙂
Eggless Strawberry Suji Cake
Eggless Strawberry Suji Cake is a healthy, low-calorie, delicious cake, perfect for any time eating. Made completely with Semolina/Suji and refined sugar-free.
Ingredients
- 1 cup- Suji/Rawa/Semolina
- ½ cup + 2tbsp- Rock sugar/Mishri (read note)
- 100g + more- Strawberries
- 3 tbsp + more- Chocolate chips
- ½ cup Yogurt
- ¼ cup- Vegetable oil
- ¼ cup + 2 tbsp- Milk
- 1 tsp- Baking powder
- ½ tsp- Baking soda
- 1 tsp- Vanilla extract
Instructions
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Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Blitz 225g of suji in a food processor until a coarse powder forms (read note). Then measure 1 cup of suji out of it, and shift to a bowl.
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Blitz 200g rock sugar to powder in the food processor, now measure ½ cup + 2tbsp mishri powder out of it, keep aside.
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Make a puree of the strawberries by using the food processor, keep aside.
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In a bowl whisk yogurt, add mishri powder, and oil. Mix well, in this add the suji flour in 2-3 batches, and keep whisking.
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To this batter add ¼ cup milk next, whisk well, and keep aside covered for 30 minutes.
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Preheat oven to 180 degrees C.
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Cut 6-7 strawberries into halves lengthwise mix with 1 tbsp of rock sugar
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After 30 minutes, add the strawberry puree, vanilla extract, baking powder, baking soda, and 2 tbsp of milk to the suji batter. Whisk well until a lump-free batter forms. Add in 3 tbsp of chocolate chips, fold gently.
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Transfer the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.
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Spread the strawberries (add the strawberry pieces only, no need to add the sugar juice that would come out from the strawberries during the marination) on top. Sprinkle some chocolate chips on top as well.
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Bake for 45 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
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Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.
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When cooled slice, serve, and enjoy!
Recipe Notes
- If you don’t prefer to use rock sugar you can use powdered sugar for this recipe.
- Making a powder of Suji is an important step here. If you use suji directly for this recipe, the baking time will increase.
- During the baking time when the cake browns perfectly on top (after 30 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
