Ingredients

The following ingredients have 3 Servings
  • 1 cup All purpose flour (large cup, sieved)
  • 2 egg
  • 100 gm Unsalted Butter
  • 200 gm Castor Sugar
  • 1 cap Vanilla Essence (small cap, vanilla or pineapple)
  • 2 tbsp hung curd (plain)
  • Dry fruits (of your choice)
  • 1 tsp Baking powder
  • 1 tsp Baking Soda

Instruction

  • Ensure that the butter is completely softened at room temperate and you have the castor sugar ready.
  • Add them to the blender and blend until they form a nice creamy consistency - this should take about 5 mins or so, depending on the speed your using. I generally vary it between 1-2
  • Add one egg and blend again, until a creamy texture is attained. Then add the pineapple/vanilla essence along with the second egg and beat until smooth and fluffy.
  • Sieve the flour along with Baking powder and Baking soda. And then , fold in the flour little by little and blend until it marries all the ingredients. By now you should be getting layered swirls.
  • Add the curd and the left over flour and fold in to the batter by whisking again.
  • Wet the nuts/dry fruits slightly and roll them in plain flour, this avoids it from settling at the bottom of the dough while baking. Add them to the dough and give a gentle stir by using a spatula.
  • This is the dough consistency you should be aiming for - stiff, yet soft and creamy.Go ahead lick some and check if the sugar is right.
  • Pre-heat the oven at 150C for 15mins. Grease the cake mould with some butter and pour the batter into it
  • Bake for  20 - 30mins or until the skewer comes out clean when inserted in the centre of the cake.
  • Remove from the oven and cool for 30-40mins and turn over, let it cool further.
  • Layer it with heaps of vanilla frosting, after all there is no such thing as too much frosting ;-)
  • Enjoy plain cake as a tea time addition or  the one with the frosting as a heart warming dessert.