Watch the video of Making Wheat Jaggery cake Ingredients needed to make Whole Wheat Jaggery Cake Whole wheat flour or multigrain atta – 1 cup Baking powder – 1 tsp Baking soda – 1/2 tsp Cinnamon powder – 1/2 tsp (optional) Salt – 1/8 tsp Jaggery or country sugar – 1 cup powdered Wet Ingredients Curd – 1/2 cup whisked Oil – 1/2 cup (any flavorless oil) Vanilla essence – 1 tsp Others 7 Inch cake tin Preparations 1.Grease a 7 inch cake tin with ghee or oil. Grease it well on all the corners. Dust flour or you can place a parchment paper. 2. Pre-heat oven at 180 degree C for 10 mins. I am using Morphy Richard Oven. 3. Powder jaggery or country sugar. There should be no lumps.
Method In a bowl, add 1/2 cup whisked curd, 1 cup powdered jaggery or country sugar.
Add 1/2 cup of any flavorless oil and mix until well combined. Keep this aside.
Sieve together wheat flour, baking powder, baking soda and salt. Set aside. Add a tsp of vanilla essence and cinnamon powder to the jaggery mixture and mix well.
Add the flour in two batches and mix until combined. Do not over mix.
Add 4 tbsp of milk (milk should be at room temperature) and mix until combined.
You can add nuts and raisins after dusting it with flour to prevent them from sinking to the bottom of the pan.
Transfer the mixture to the greased tray. Gently tap the tin to remove air bubbles.
Bake in a preheated oven at 180 degree C for 30 minutes or until done. Keep it in the middle rack and on baking mode. Timings changes depending on the oven.
Insert a toothpick in the center of the cake to check if it is cook. If the toothpick comes out clean, the cake is cooked well. Invert and remove the cake. Cool on a wire rack. Then slice it and enjoy healthy, guilt free whole wheat jaggery cake. Recipe Card for Wheat Jaggery Cake Read More
