Friday, 13 July 2012


Baking a cake is a pleasurable experience. A well risen springy cake makes my day. Few days back, my daughter whined that I had not baked a cake since long and that she longed to eat one. She requested me to bake one and I readily obliged. It was post afternoon and I was free. The weather was very pleasant. It was cloudy and cold breeze indicated that it was raining in the hills. For me good weather and good mood has a very strong connection with good cooking. Recipes turn out perfect when both the factors are conducive.  I decided to make almond Jaggery cake. Best thing about this cake is that the ingredients are simple and always available at home. This cake has a rustic charm to it. When freshly baked, the jaggery topping makes it chewy. Later, the jaggery makes the top really soft and melt in the mouth. I used whole wheat flour in the cake instead of refined flour.

3 cups whole wheat flour
¾ cup   butter at room temperature
1 ¼   cups powdered sugar
¾ cup roasted and roughly chopped almonds
¾ cup   milk
¾ cup water
¼ tsp salt
½ tsp cinnamon powder
1 ½ tsp soda bi-carb
1 ½ tablespoon   white vinegar
2 tablespoons crumbled jaggery
a handful of raisins

Grease a round 8 inch cake tin and line with a greased brown paper.
Sieve flour, cinnamon powder and salt in a bowl. Add softened butter and mix well. In a separate bowl, mix together milk, water, sugar, and vinegar. Add soda bi-carb. Add this milk mixture to the bowl containing flour, cinnamon powder and salt. Mix well so that the mixture becomes smooth. Now add to this batter chopped almonds and raisins coated with flour. Reserve some almond for sprinkling on top.  Mix gently.   Pour in the greased tin. Sprinkle the remaining chopped almonds and crumbled jaggery evenly on top. Bake at 180 degrees for about 40 minutes. Insert a skewer. If it comes out clean, the cake is done.

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