Wheat and Jaggery Cake

Name: Wheat and Jaggery Cake
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/4 cups Whole Wheat Flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch salt; 3/4 cup grated jaggery; 3/4 cup milk; 1/2 cup coconut oil; 1/2 cup curd; 1 teaspoon vanilla extract; 1/4 cup chopped almonds; 2 tablespoons slivered almonds for decoration

PV Iyer @pviyer79

Nagpur

#goldenapron3
{#week8 Puzzle [Wheat_Almond_Coconut]
#Entry1}

PV Iyer @pviyer79

Nagpur

#goldenapron3
{#week8 Puzzle [Wheat_Almond_Coconut]
#Entry1}

Saved

Ingredients

20-30 minutes

6 servings

1 1/4 cupsWhole Wheat Flour
1 teaspoonbaking powder
1/2 teaspoonbaking soda
Pinchsalt
3/4 cupgrated jaggery
3/4 cupmilk
1/2 cupcoconut oil
1/2 cupcurd
1 teaspoonvanilla extract
1/4 cupchopped almonds
2 tablespoonsslivered almonds for decoration

Saved

Steps

20-30 minutes

1

Grease a 6 inch cake tin with some coconut oil and coat with wheat flour. Preheat oven at 170°.
2

Sift together flour, salt, baking powder and soda.
3

Add grated jaggery and mix well.
4

In a bowl mix together room temperature milk and melted coconut oil.
5

Add curd and vanilla extract.
6

Combine everything together.
7

Pour the wet mixture in 2-3 parts with the dry ingredients mixture.
8

This will help in lump free batter.
9

Mix in the chopped almonds.
10

Gently fold the mixture with a spatula, avoid over mixing.
11

Pour in the prepared pan, decorate with slivered almonds. Bake for 25-30 minutes @170°C
12

Once done, cool the pan for 5 minutes and then remove the cake by inverting over a wire rack. Completely cool before slicing.
13

Serve as an healthy snack to your family and friends.