By Akshara
August 31, 2026
Semolina offers a fantastic alternative to refined flour, bringing a subtle grain texture and natural nuttiness to home baking. This eggless suji sponge cake relies on yoghurt and milk to create a tender, moisture-rich crumb that melts in the mouth. Infused with warm cardamom powder and topped with sliced almonds, it provides a comforting tea-time treat. It is a straightforward, wholesome bake that comes together using simple pantry ingredients.
1 cup fine suji (semolina)  1/2 cup plain yoghurt  1/2 cup milk  1/2 cup caster sugar  1/4 cup unsalted butter, melted  1/2 teaspoon baking powder  1/4 teaspoon baking soda  1/2 teaspoon cardamom powder  2 tablespoons sliced almonds for garnish
Combine the fine suji, plain yoghurt, melted butter, and caster sugar in a bowl, stir in the milk, and let the batter rest for twenty minutes to allow the semolina to soften.
Preheat your oven to 180C and line a small round cake tin with baking parchment.
Gently fold the baking powder, baking soda, and cardamom powder into the rested batter until smooth and cohesive.
Pour the batter into the prepared tin, scatter the sliced almonds over the top, and bake for thirty minutes until golden brown and a skewer inserted in the centre comes out clean.