Name: Ghee Cake (Eggless) recipe by Ankita Lunia at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: 150 gms - Wholewheat Flour; 20 gms - Semolina (Suji / rawa); 70 gms - Brown Sugar/ Powdered Sugar; 110 gms - Ghee; 1/2 tsp - Baking Powder; 1/2 tsp - Baking soda; 1/2 tsp - Cardamon powder; 1/2 tsp - Vanilla Extract; 125ml - Milk; 1 tbsp - Vinegar

ABOUT Ghee Cake (Eggless) RECIPE

Traditional old fashioned, very popular Kerala Ghee cake made in my style. The aroma of the cake while baking is so satisfying and exceptional. It turns out so soft, delicious and aromatic. The flavor of the cake is completely drool worthy.

Ingredients Serving: 5

150 gms - Wholewheat Flour
20 gms - Semolina (Suji / rawa)
70 gms - Brown Sugar/ Powdered Sugar
110 gms - Ghee
1/2 tsp - Baking Powder
1/2 tsp - Baking soda
1/2 tsp - Cardamon powder
1/2 tsp - Vanilla Extract
125ml - Milk
1 tbsp - Vinegar

Instructions

Preheat the oven at 180 degree centigrade. Grease and line your cake pan with parchment paper.
Add vinegar to the milk and keep aside to curdle.
Just roast semolina for 20-30 seconds on medium low heat. Do not make it brown. Turn off the gas and take it off from the pan. Semolina is added for a little crunch.
In a bowl, sieve together 2-3 times, Whole wheat flour, Toasted Semolina, Baking powder and Baking soda. (This important for aeration).
Take another bowl, cream together Ghee, Sugar, Vanilla extract and Cardamom powder till it is light and fluffy.
Now take dry ingredients and wet ingredients and mix well. Now start adding curdled milk and mix well by light hands. Do not overmix it.
The batter will be thick and not runny consistency.
Pour the batter into the greased tin. Bake in the preheated oven for 35-40 minutes or until skewer comes out clean. Mine took 35 minutes.
Once done, take the tin out carefully, cool it and then transfer the cake on a wire rack.
Slice the Cake, once it completely cools down. It will be very soft.

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May-14-2016

Anju Bhagnari May-14-2016

Nice recipe... I wanted to ask if traditionally Whole wheat flour is used or maida ? Of course one can try with both, just wanted to know which is more authentic ? Thnx