Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 
For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml

1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 
It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 
Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 
After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.
Add the essence and chopped tutti frutiy and mix well.
Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 
Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 
Keep it to cool on a wire rack for 15 minutes. Then un mold it 
let it cool completely. 
When it's completely cooled 

then only slice it or else it will crumble since this is a soft and moist cake.
This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Oh, it's like a fruitcake. It looks delicious

  2. Oh yumm! This is packed full of so many goodies!

  3. I love my mom's and SIL's fruit kesari or sheera and this is a baked version of that. This has gone into my list to make. It looks delicious! Love the nuts and tutty fruity.

  4. Amazing how moist it is without eggs or oil. Such a simple but tasty cake!

  5. That looks so delicious. Thanks for sharing. I love that it's eggless and oil-free. Wow.

  6. Lots of yummies tucked inside and I amd intrigued.

  7. Delicious..
    I have never eaten semolina
    Your bundt looks very fluffy
    A rich blend of flavors!