Allahabadi Christmas Cake

Name: Allahabadi Christmas Cake
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 cup Desi ghee; 1 cup Jaggery powder; 2 cup All-purpose flour; 1/2 tsp each (dry ginger powder, cinnamon powder,clove powder,black pepper powder, nutmeg powder); 1 pinch salt; 1/2 cup Petha sweet (cut into slices); 2 tbsp Orange marmalade; 1 tsp Vanilla essence; 1/2 tsp Baking soda; 1/2 tsp baking powder; 100 ml. Curd; 7 inches diameter baking tin

Kalpana Rai @cook_26263526

Ghaziabad

#cheffeb
#week 4
#cake
Allahabadi Christmas cake is my family's favourite cake.Recently I came to know about this delicious and healthy cake.I made it and it came out so tasty that in a week I had to make it twice!So this Valentine week I show my love by making this delicious cake.It has petha, jaggery powder,orange marmalade and some spices.

Kalpana Rai @cook_26263526

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Ingredients

1 hour

6-7 servings

1 cupDesi ghee
1 cupJaggery powder
2 cupAll-purpose flour
1/2 tspeach (dry ginger powder, cinnamon powder,clove powder,black pepper powder, nutmeg powder)
1 pinchsalt
1/2 cupPetha sweet (cut into slices)
2 tbspOrange marmalade
1 tspVanilla essence
1/2 tspBaking soda
1/2 tspbaking powder
100 ml.Curd
7 inchesdiameter baking tin

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Steps

1 hour

1

Melt ghee on low flame.Add jaggery powder and mix.
2

Sieve all-purpose flour,baking powder,baking soda and salt.Mix all dry spices.
3

Pour jaggery mixture into dry ingredients and mix it well.Add curd and mix.Now mix vanilla essence and orange marmalade.Adjust the consistency of the batter by mixing curd.
4

Grease the baking tin,pour half of the batter.Now place petha pieces on it and pour the rest of the batter over it.Place some petha pieces on top of the cake.
5

Bake the cake at 170 degrees for 40 min.Check the cake by inserting a tooth pick.It should come out clear.
6

Your delicious and healthy cake is ready to serve.

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Kalpana Rai @cook_26263526

on February 12, 2025 10:52

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.