Switched tracks from citrus to try an iconic Indian cake that’s vegetarian / eggless.
It uses a mix of semolina and flour, with milk to hydrate the semolina, and yogurt instead of eggs. (Similar idea to Basbousa, though that uses a sugar syrup at the end for moisture.).
I used cardamom and saffron as my flavor profile, and a mix of ghee and oil for the fat. Baked just 1/4 recipe in a mini loaf tin — the return of the mini bakes!
Simple, moist, dense but not stodgy.
And no eggs, which is a plus at the moment!
(I think this would be very nice with orange, which is funny because I deliberately went non-citrus for a change 
)
