Eggless Whole wheat Jaggery cake | Atta Gud cake recipe
Eggless Whole wheat Jaggery cake has it's base from the whole wheat flour and earthy sweetness from jaggery makes a healthier dessert choice.
Ingredients
1 cup = 250 ml
- 1 cup curd/yoghurt (250 gram)
- 1 cup grated gud/jaggery (300 gram)
- 1.5 cup atta/wheat flour (185 gram)
- 1/2 cup oil (125 ml)
- 2-3 tbsp milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- 1/8 tsp salt
- Dry fruits of your choice
Instructions
- Switch on the oven to pre-heat @180°C for 10 minutes with both the rods on.
- Take a bowl and add 1 cup curd, 1/2 cup oil and 1 cup grated jaggery in it. You can reduce the quantity of jaggery if want a cake of mild sweetness.
- Give it a good mix so that jaggery gets dissolved completely.
- Add 1 tsp baking powder and 1/2 tsp baking soda.
- Give them a good mix.
- Leave aside for 5 minutes and you will find the mixture slightly frothy.
- Put a sieve on the bowl and add 1.5 cup whole wheat flour, 1/4 tsp cinnamon powder and 1/8 tsp salt.
- Sift the flour into the bowl.
- Give it a mix.
- Now start adding milk spoon by spoon and keep mixing to make the batter of ribbon consistency. Ribbon consistency means the batter should flow like a ribbon without breakage. We needed to add just 2 tbsp of milk to get the desired consistency.
- Pour the batter in 8 inches cake tin lined with greased butter paper.
- Sprinkle some finely chopped nuts of your choice. We used almonds, cashews and pistachios.
- Tap the tin on the flour so that air bubbles get release, if any.
- Place the tin in the middle rack of oven and turn the oven into 'only lower rod on' mode.
- Bake @180°C for 30 minutes.
- Thereafter turn the oven into 'both rods on' mode and bake further for 10 minutes.
- Prick the toothpick and if it comes out clean, it means cake is properly baked.
- Let cake cool down for 15 minutes.
- Thereafter take the cake out of cake tin, remove the butter paper and leave the cake on cooling rack to cool down completely.
- Your whole wheat Jaggery cake is ready. Cut into slices and enjoy.
Notes
- For a cake, all ingredients should be at room temperature. So much before baking, take the curd and milk out of refrigerator.
- Curd shouldn't be sour at all. So prefer the fresh curd for baking this cake.
- You can reduce the quantity of curd and likewise enhance the quantity of milk.
- How much exact milk needs to be added varies from cake to cake. So add spoon by spoon so that you can keep an eye on consistency.