Ingredients
The following ingredients have 10 Servings
- 1.5 cup whole wheat flour
- 2/3 cup jaggery (or as per sweetness)
- 1 cup water
- 3 tsp grated ginger
- 1/3 tsp green cardamom (powdered)
- a few drops of vanilla essence
- 1/4 cup freshly grated coconut
- 1/4 cup canola oil + 1 tsp for greasing
- 1 tsp baking powder
- a pinch of salt
Instruction
- Take the whole wheat flour and baking powder in a bowl.
- Sift a few times using a sieve to remove lumps and ensure even mixing. This also improves the amount of air trapped into the flour which gives a spongier cake.
- Mix the jaggery , water, ginger, coconut, cardamom, salt and vanilla essence in a bowl.
- Sift in the flour into this liquid (use a sieve) and mix in using a heavy spoon. Mix in one direction only and avoid beating/whisking the mixture.
- Finally add the oil and mix in as gently as possible.
- Preheat the oven at 180 degrees for 10 mins. Or if using electric rice cooker, pour 3 cups water into the pan and get it to a steaming stage.
- Grease a tin with oil. Drizzle flour over it. Pour in the mixture.
- Place the baking tin into the oven. Cook for 15 -20 mins till a toothpick comes out clean.
- If rice cooker is used, it will switch off once the water is gone. The residual heat is enough to bake the cake thoroughly.
- Wait till he cake is just about slightly warm in order to de-mold it.
- The cake can be stored at room temperature for 3-4 days in a airtight container. If one needs to preserve it longer, it is best to refrigerate.
