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
- Pre-heat the oven to 180ºC or 350ºF.
- 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.
- Then add the grated jiggery and mix again.
- 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.
- Combine everything together until well corporated.
- Do not over-mix.
- Now take a 7” round cake pan and line it with a parchment paper. Also dust the sides with some flour.
- Pour the batter in the cake pan and give it a few taps.
- Bake at 180 degrees Celsius for about 35-40 minutes.
- You can take the cake out when a toothpick inserted into the cake comes out clean.
- Allow cake to cool in the pan for 10 minutes.
- De-mould the cake after ten minutes, you can serve immediately or you can wait to cool it completely before serving.
- 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.
