Name: Heavenly aromatic corn and beetroot cake recipe by Preeti Patel at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Mixed flour -200g ( wheat 100g ragi 75g soya 25g ); Honey 150g; Milk 1/2 cup; oil 1/ 4 cup; American corn 1 / 2 cup; Grated beetroot 1 / 2 cup; Vanilla extract 1 tsp; soda bi carbonate 1 tsp; baking powder 1 / 4 tsp; Nutmeg powder 1 tsp; Cinnamon powder 1 / 2 tsp; Cashew powder 2 tbsp; Cream 1 tbsp; Corn peels

Ingredients Serving: 4

Mixed flour -200g ( wheat 100g ragi 75g soya 25g )
Honey 150g
Milk 1/2 cup
oil 1/ 4 cup
American corn 1 / 2 cup
Grated beetroot 1 / 2 cup
Vanilla extract 1 tsp
soda bi carbonate 1 tsp
baking powder 1 / 4 tsp
Nutmeg powder 1 tsp
Cinnamon powder 1 / 2 tsp
Cashew powder 2 tbsp
Cream 1 tbsp
Corn peels

Instructions

Preheat the oven at 180 degree for 10 mins.
Grease the corn peels and keep aside.
Sieve the following ingredients - Mixed flour, baking soda, baking powder, nutmeg powder and cinnamon powder and mix well.
Add milk and whisk well into a batter
Cashew sauce : now mix cashew powder and cream in a bowl to make sauce.
Pour the batter in greased corn peels and add a layer of cashew sauce on it.
Now again add a layer of batter on it.
Cover this with other corn peel and tie it with a cotton thread.
Bake it in oven for 30 mins.
When the cage is cooled remove the thread and serve it.
You can also pour the left batter and cashew sauce in a muffin mould in same process and bake it.

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