By Akshara
July 26, 2026
Rava cake is a heritage favourite that trades the airy fluffiness of flour sponges for a satisfyingly dense, grainy, and buttery crumb. Using fine semolina (rava) allows the cake to absorb moisture while retaining a distinctive texture that is both hearty and comforting. Baked to a deep golden brown, this loaf relies on the slow infusion of yogurt and oil to maintain its moist structure, making it the ideal companion for a strong cup of evening tea.
1 cup fine semolina (rava)  1/2 cup thick yogurt  1/2 cup sugar  1/3 cup vegetable oil  1/2 tsp baking powder and 1/4 tsp baking soda  1/4 cup milk (if needed to adjust batter consistency)  1/2 tsp cardamom powder for fragrance
Whisk the yogurt and sugar in a mixing bowl until completely smooth, then stir in the vegetable oil until fully emulsified.
Add the semolina, baking powder, and baking soda to the wet mixture, stirring until a thick, uniform batter forms.
Allow the batter to rest for 20 to 30 minutes, which is the essential step for the semolina grains to hydrate and swell, ensuring the final cake is moist rather than dry.
If the batter becomes too thick after resting, stir in the milk until it reaches a pourable, dropping consistency, then fold in the cardamom powder.
Pour the batter into a greased loaf tin and bake at 180°C for 30 to 35 minutes until the top is deeply golden and a skewer comes out clean.