Ingredients

• 1 1/3 Cup Wheat Flour
• 3/4 Cup Grated Jaggery 
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 3/4 Cup Milk
• 1/2 Cup Curd/ Yoghurt
• 1/2 Cup Oil 
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Cardamom Powder
• 1 Tablespoon fennel seeds

Instructions

1. Pre-heat the oven to 180ºC or 350ºF.
2. In a big bowl, add all your dry ingredients; All-Purpose flour, baking powder, baking soda, cardamom powder and fennel seeds. Mix all these properly with a wire whisk.
3. Then add the grated jiggery and mix again.
4. Now is the time to add our wet ingredients one by one. So first of all add the curd/yoghurt, oil, vanilla extract, and milk.
5. Combine everything together until well corporated.
6. Do not over-mix.
7. Now take a 7” round cake pan and line it with a parchment paper. Also dust the sides with some flour.
8. Pour the batter in the cake pan and give it a few taps.
9. Bake at 180 degrees Celsius for about 35-40 minutes.
10. You can take the cake out when a toothpick inserted into the cake comes out clean.
11. Allow cake to cool in the pan for 10 minutes.
12. De-mould the cake after ten minutes, you can serve immediately or you can wait to cool it completely before serving.
13. This cake is best when consumed the next day but it’s so yummy that you can’t to wait for another one day to have a slice.