Name: Water Chestnut Spice Cakes recipe by Namita Tiwari at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 10 water chestnuts boiled and peeled; 100 gms butter (1 stick butter); 1 1/4 cup caster sugar; 2 eggs; 1 1/2 cups flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon grated nutmeg; 2 green cardamoms powdered; 1 teaspoon vanilla extract; 4-5 teaspoons milk as required; Glaze - 1/2 cup icing sugar and 1-3 teaspoons milk mixed to get a thick glaze.

ABOUT Water Chestnut Spice Cakes RECIPE

Spices in the bakes perk up the flavour and taste. Here are the mini spice bundt cakes experimented with fresh water chestnuts. Warming aroma of the spices makes chestnut cakes a real tea time treat.

Ingredients Serving: 6

10 water chestnuts boiled and peeled
100 gms butter (1 stick butter)
1 1/4 cup caster sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
2 green cardamoms powdered
1 teaspoon vanilla extract
4-5 teaspoons milk as required
Glaze - 1/2 cup icing sugar and 1-3 teaspoons milk mixed to get a thick glaze.

Instructions

Preheat oven to 180 degrees C. Line and grease one 7.5 inches round cake pan or grease mini bundt pans.
Blend water chestnuts with 1-2 tablespoons milk to get a creamy puree. Measure 1/2 cup.
Cream butter and sugar until pale and fluffy.
Add chestnut puree. Mix well.
Add eggs, one at a time and mix well. Add vanilla extract.
In a large bowl, take flour, spices, baking powder, baking soda and whisk well.
Mix wet ingredients and dry ingredients. If the batter feels dry, add warm milk to get the right consistency.
Pour batter into the prepared pan or moulds.
Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the moulds. Cool on the rack.
Serve plain or drizzle with glaze.

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