I have never had Jaggery cake before, neither could I think of having one untill I got across this month’s Magic Mingle. The combination was Sesame-Jaggery, a true Kerala flavour. The first thing that came in my mind was Laddoos, but our friend Priya was so quick in coming up with the first entry to the Event and she grabbed my chance of making these Laddoos.. God Bless Priya, she is a kitchen Goddess.. I admire her creativity and dedication towards cooking and Blogging. I am sure many of the regular readers would have understood whom am I talking about but for those who havent yet, do visit Priya’s Blog for her huge range of healthy recipes.
Coming back to Magic Mingle for this month, Kalyani is really churning off her brains for perfect Combos every month. While I was looking for some other recipes over net, I got across this one. I immediately loved the color and concept and the pics were very tempting. I tried the recipe with some fear in mind, fear that Jaffery could make the cake sticky. To my surprise, there was no stickiness at all. Cake was as fluffy and crumbly as a regular loaf could be. While you chew the cake, you will certainly feel the hint of Jaggery instead of Sugar. I liked the cake a lot, and would love to experiment with it again in future.
Substituting Jaggery adds up Iron in the food, although the calorie count remains same. Cake was crunchy on top, and moist from inside. Hard to believe it was an Eggless cake 🙂
What you need ?
- 1/2 cup All Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1/4 cup Black Sesame Seeds
- 1 cup Jaggery , grated
- 1/2 cup Single Cream
- 1/2 cup Orange Juice
- 1/4 cup Oil
- 1/2 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
How to Make ?
- Sieve together Flours, baking soda, baking powder in a bowl.
- Add Jaggery and sesame seeds and mix together
- Add the cream, oil, Orange Juice and Oil and combine everything gently. Do not over mix.
- Pour the batter into a greased baking dish and bake for 25-30 minutes, or untill a skewer comes out clean. Mine was done in exact 24 minutes.
- Grease the Baking Dish with extra oil than usual, since Jaggery tends to stick at the bottom.
- Although its hard to resist, but better not to have this cake when fresh and warm. Since the texture improves after cooling due to stiffening of Jaggery.
- I have sprinkled Pumpkin Seeds on top for extra crunch and health factor.