Soft & Spongy Ghee Cake

Nutrition values are AI-estimated based on ingredients.

• 1 cup (250 ml) warm milk
• 1 tbsp (15 ml) lemon juice or vinegar
• 3/4 cup (120g) jaggery powder
• 1/2 cup (125 ml) melted ghee
• 1 1/2 cups (180g) whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Chopped cashew nuts
• Sliced almonds
• Oil
• Butter paper
• 1-2 tbsp boiled and cooled milk (optional)

1. 1Combine 1 cup (250ml) warm milk with 1 tablespoon lemon juice or vinegar in a metal bowl and stir to create a buttermilk substitute.
2. 2Add 3/4 cup (120g) jaggery powder and 1/2 cup (125ml) melted ghee to the milk mixture and whisk thoroughly until well combined and smooth.
3. 3Sift 1.5 cups (180g) whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into the wet mixture.
4. 4Gently fold and whisk the wet and dry ingredients in one direction until a thick, uniform, light beige-brown batter is formed.
5. 5If the batter appears too thick, add a tablespoon or two of boiled and cooled milk.
6. 6Pour the prepared batter into a 7-inch round cake tin (or a 10x5-inch loaf tin) that has been lightly greased with oil and lined with butter paper.
7. 7Smooth out the batter with a spatula.
8. 8Garnish the top with a generous sprinkle of chopped cashew nuts and sliced almonds.
9. 9Gently tap the tin to settle the batter and remove any air bubbles.
10. 10Preheat the OTG (oven, toaster, griller) at 180°C for 10 minutes.
11. 11Bake the cake at 170°C for 40 minutes with both the top and bottom heating elements active.
12. 12Check for doneness by inserting a wooden skewer into the center; it should come out clean.
13. 13Remove the cake from the oven and allow it to cool completely before demolding.
14. 14Cut the cake into triangular slices and serve.

These instructions are our analysis of the original video. Watch on YouTube →