Jaggery Cake Recipe

This super moist and delicious jaggery cake is a perfect cake for any occasion.

Ingredients:

• Semolina – 250g
• Margarine – 125g
• Sugar – 200g
• Kithul Jaggery – 250g
• Egg Whites – 03
• Egg Yolks – 03
• Vanilla – 01 tsp
• Rose Essence – A tiny drop
• Baking Powder – 01 tsp
• Coconut Milk – ½ cup
• Ground Cardamom & Cinnamon – ½ tsp
• Cashew – 100g

Method:

• Roast semolina slightly until you get the semolina smell.
• Grate jaggery and chop cashew. Dissolve grated jaggery with coconut milk.
• Beat egg whites until it comes to a soft peak.
• Beat margarine and sugar together until it becomes creamy and pale in colour.
• Add eggs one by one and beat more.
• Mix baking powder with semolina and put this into the margarine mixture.
• When semolina is well mixed with margarine add jaggery.
• Then add vanilla, chopped cashew, and rose essence. Don’t add too much rose essence. A tiny drop is more than enough.
• After that gradually add egg whites and fold. Meanwhile add ground cardamom and cinnamon.
• Bake the cake around 35-40 mins under 180 C in a pre-heated oven.
• After baking let it cool down and then cut into pieces.