Savoury Semolina Cake – Improv Challenge March 2013, Peas and Carrots

21 Mar
Savoury Semolina Cake

Savoury Semolina Cake

The March “Improv Challenge” ingredients are peas and carrots. In the immortal words of Forrest Gump, “Me and Jenny goes together like peas and carrots”. I just love that film!

Kristen at “Frugal Antics of a Harried Homemaker” organises the Improv Challenge each month. You get 2 ingredients and then just go for it! Make a new to your blog recipe.

I originally made this recipe for the third ever Clandestine Cake Club event in Leeds. The theme was Savoury Cakes. The recipe is adapted from an Anjum Anand recipe and is very similar to pakora. Don’t imagine you are eating cake, imagine its an Indian starter!

It’s great warm or cold and makes a great addition to a party buffet table cut into chunks.

Take a slice!

Take a slice!

Savoury Semolina Cake – serves 8-10


1 cup of Semolina

1/2 cup of Yogurt

1/2 cup of Water

Two handfuls frozen peas, defrosted

1 Onion, chopped finely

1 Carrot, grated

Handful fresh (blanched) or frozen (defrosted) other veg such as green beans, mange tout, broccoli, mixed veg

1 inch piece of Fresh ginger, grated

1 tsp chilli powder

1/2 tsp of Turmeric

pinch of salt

3 tbsp oil

1 tsp of Mustard seeds

1/2 tsp of Cumin seeds

½ tsp of Bicarbonate of soda

Peas and carrots in a cake!

Peas and carrots in a cake!


  1. Grease a 1 litre loaf tin and line the bottom with baking parchment.
  2. In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt.
  3. In a small pan heat the oil and then add the mustard seeds and cumin seeds. Stir well and cook for 20 seconds, or until the mustard seeds have popped. Stir the seeds and oil into the batter.
  4. Stir in the bicarbonate of  soda and immediately pour the mixture into the tin. Bake in the oven at 200C/400F/Gas 6 for 35-40 minutes, or until the top is golden-brown. It’s ready when a  skewer inserted into the cake comes out clean.
  5. Remove from the oven and allow to cool in the tin.
  6. Serve cut into slices or wedges as part of an Indian banquet.

I should have taken my advice about lining the tin, as I did a rush job and look what happened!



To see everyone elses contributions to this month’s Improv Challenge click on the link below:


8 Responses to “Savoury Semolina Cake – Improv Challenge March 2013, Peas and Carrots”

  1. Melody♪♫ March 21, 2013 at 4:40 pm #

    I must concoct a gluten-free version of this. What a perfect item for an international buffet! Thanks for the recipe.

  2. Kristen March 21, 2013 at 5:18 pm #

    I love the idea of a savory cake as a side with dinner. It sounds lovely.

  3. msginge March 21, 2013 at 6:10 pm #

    Oh my gosh! Savoury cake, now I really can have an excuse to eat cake for dinner! Great choice for the challenge!

  4. Lisa~~ March 21, 2013 at 9:26 pm #

    The flavors in your cake sound wonderful, I would eat this as a vegetarian “meat” loaf.

    My Improv Cooking Challenge entry this month: Mom’s Beef Vegetable Soup, hope that you’ll stop over and check the recipe out.


  5. thatskinnychickcanbake March 21, 2013 at 11:01 pm #

    A savory loaf? How fun!!! So flavorful with the yummy spice combo!

  6. Tumbleweed Contessa March 21, 2013 at 11:54 pm #

    Oh wow! what a great idea. Perfect with a roast or ham. I am pinning this one for sure.

  7. Winnie March 27, 2013 at 11:55 pm #

    Very unique cake. It looks fabulous and very tasty


  1. Meal Planning Monday (25.03.13) | bakingaitch - March 25, 2013

    […] made a fabulous Savoury Cake this week with Indian flavours (recipe here) and I found out on Sunday lunchtime that it is fabulous sliced and fried to reheat as a great […]

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