*Ingredients:*
- 1.5 cups wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 pinches of salt
- 1 cup jaggery (Meerut Jaggery or jaggery powder)
- 1/2 cup thick curd (at room temperature)
- 1/3 cup oil (or 1/3 cup butter, softened)
- 1/2 cup milk
- Pineapple essence (or Vanilla essence) for fragrance
*Procedure:*
1. *Preparing Dry Ingredients:*
- Take a bowl and place a sieve on it.
- Add 1.5 cups of wheat flour to the sieve.
- Add 1 tsp baking powder, 1/2 tsp baking soda, and 2 pinches of salt.
- Sieve the dry ingredients to ensure they are well-mixed and airy.
2. *Preparing Wet Ingredients:*
- Chop 1 cup of jaggery.
- In a grinding jar, combine 1 cup jaggery, 1/2 cup thick curd, 1/3 cup oil, and a bit of milk.
- Add pineapple essence for fragrance.
- Grind the mixture until smooth, ensuring there are no lumps of jaggery.
3. *Combining Wet and Dry Ingredients:*
- Mix the ground wet ingredients with the sieved dry ingredients.
- Add the remaining milk gradually to achieve the right consistency (not too thin).
4. *Baking:*
- Preheat the oven to 180 degrees Celsius in convection mode.
- Line a cake tin with parchment paper.
- Pour the batter into the cake tin.
- Tap the tin lightly to remove air bubbles.
- Bake in the preheated oven for approximately 40 minutes (baking times may vary with different ovens).
5. *Cooling and Demolding:*
- Allow the cake to cool in the oven for a bit.
- Carefully demold the cake onto a wire rack for complete cooling.
6. *Serving:*
- Once the cake has cooled completely, cut it into slices.
- Store the slices in a container, refrigerating if necessary.
7. *Enjoy:*
- The cake is spongy, delicious, and healthy. It can be enjoyed as a dessert or packed in lunchboxes.
Tips:
*Storage:*
- In winter, the cake can be stored without refrigeration for up to a week. In summer, refrigerate to prevent spoilage.
*Additional Notes:*
- Avoid over-mixing the batter to prevent the cake from becoming too dense.
- Customize the essence flavor based on personal preference.
- Share your results on Instagram or via email with the chef.
Note: Adjustments in ingredients or baking times may be needed based on individual preferences and equipment.
21 дек 2023
