Lemon glazed water chestnut gulkand cake | How to make Lemon glazed water chestnut gulkand cake

By Sujata Roy  |  20th Mar 2018  |  
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  • Lemon glazed water chestnut gulkand cake, How to make Lemon glazed water chestnut gulkand cake
Lemon glazed water chestnut gulkand cakeby Sujata Roy
  • Prep Time

    15

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

1

0

About Lemon glazed water chestnut gulkand cake Recipe

Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake. Gulkand flavoured cake taste heavenly. Topped with lemon glaze, desiccated coconut, cardamom and tutti frutti make this cake super yummy and soft. Gulkand or rose petal jam is not only delicious but it has a cooling properties. Water chestnut flour or singhara atta normally consumed during fasting.

Lemon glazed water chestnut gulkand cake

Ingredients to make Lemon glazed water chestnut gulkand cake

  • water chestnut flour or singhara atta - 1 _1/2 cup +1 tablespoon
  • Powdered sugar - 1 cup
  • coconut milk - 1 cup
  • lemon juice - 1 tablespoon
  • Gulkand - 1/4 cup
  • Tutti frutti - 1/2 cup
  • cardamom powder - 1 teaspoon
  • oil - 1/2 cup
  • Baking powder - 1/2 teaspoon
  • baking soda - 1/2 teaspoon
  • lemon zest - 1/2 teaspoon
  • sugar coated fennel seeds - 2 tablespoon
  • For glaze
  • lemon juice - 1 tablespoon
  • Powdered sugar - 1/4 cup
  • lemon zest - 1/2 teaspoon
  • sugar coated fennel seeds, desiccated coconut and cherry for topping

How to make Lemon glazed water chestnut gulkand cake

  1. Preheat the oven at 180°for 10 minutes.
  2. Grease a cake tin and dust with water chestnut flour.
  3. Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.
  4. In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder,, baking powder and soda.
  5. In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.
  6. Add all the dry ingredients gradually. Mix well to make a lump free batter.
  7. Add gulkand or rose petal jam and mix.
  8. Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. You can use dry fruits of your choice instead of these.
  9. Pour the mixture into the greased and flour dusted cake tin.
  10. Bake in preheated oven at 180° for 35 - 40 minutes. Or until the toothpick comes out clean. Check after 30 minutes because every oven takes different time.
  11. Let the cake cool down completely.
  12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.
  13. Spread lemon glaze all over the cake.
  14. Spread dessicated coconut over it.
  15. Top with sugar coated fennel seeds and cherry.
  16. Slice and serve.

My Tip:

1. If you want you can add little food colour in the batter. You can use dry fruits instead of tutti frutti etc.

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