Eggless wheat jaggery cake / Atta cake recipe

EGGLESS WHEAT JAGGERY CAKE / ATTA CAKE RECIPE

BY KUSUM UMASHANKAR 

INGREDIENTS [ all ingredients at room temperature ]

• 1-1/2 cup wheat flour atta
• 1 cup jaggery powder
• 1 ¼ cup milk
• 1 or 2 tbsp milk to adjust consistency
• 1/2 cup oil
• 1 tsp baking powder
• 1/2 tsp baking soda
• vanilla essence – 1 tsp
• 1-1/2 tbsp lemon juice
• 1/2 cup – chopped dates + cashews OR any dry fruits
• 1 tsp white sesame seeds

METHOD

Sieve together wheat flour + baking soda + baking powder twice and keep aside .

Take milk + lemon juice in a bowl .mix well and keep aside for  10 mins  curdling .

Grease a baking tin and lay parchment paper .

Take a mixie jar with jaggery + oil + curdled milk + essence and blend it .

Preheat the oven at 180 *

Add this wet mixture into the dry mixture and mix well .

See that there are no lumps .

Add half the dates + cashew in the batter and give a mix .

Add 1 or 2 tbsp milk , if the batter is very thick .

Mix gently to attain smooth dropping consistency.

Pour the batter into the greased tin .

Top up with remaining dates and cashews .

Sprinkle sesame all over .

Bake the cake at 180 degree  for 30 to 40 minutes.

Cool down the cake completely, before slicing .

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