Eggless Ginger Gur Cake

Posted

October 12, 2017


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With preparations for Ganesh Chaturthi in full swing, how about exploring something new to celebrate! The kids will especially love it! 🙂
Using the same ingredients that we would normally use in making traditional sweets…anaaj, gur, ghee….let’s make a delicious indulgent eggless cake that is sure to wow one and all!
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Presenting Eggless Ginger Gur Cake!
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image Soft, crumbly, moist, decadent….describes this wonderfully earthy cake that uses ingredients somewhat unconventional to baking!
Inspiration: Rashmi Pawe
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Method:
Take 1 cup Jaggery/Gur and crumble it
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Also take 3/4 cup ghee/butter
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And 1 cup buttermilk/yoghurt
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Also take 1 cup atta + 1 cup maida and sieve it with 1 tsp baking soda, 1/2 tsp baking powder and 3 tsp ginger pwdr.
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Melt gur with 1/4 cup water on medium low.
Cook till it becomes foamy. Add ghee to the mix.
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Now add the flour mix to the hot syrupy gur, a tbsp at a time, alternating with the buttermilk/yoghurt till all the ingredients are mixed together to form a smooth batter. At this stage the batter will be slightly sticky and stiff. Add 1/4 cup water to loosen it.
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Pour into prepared cake tin. Shake tin to distribute batter evenly and remove air bubbles. Sprinkle with any topping you like…candied ginger, sugar crystals, nuts or if you are feeling a little adventurous…even a light sprinkle of sea salt!
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Bake in a 350F oven for 45 minutes. Insert knife…to check that it come outs clean. Cool on a wire rack.
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Transfer to serving platter, ready to eat…Mmmmm..enjoy the devine taste and delicious aroma! 🙂
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13 comments on “Eggless Ginger Gur Cake

  1. September 15, 2015 Vaishali

    What size cake pan did you use?

    Reply
  2. September 15, 2015 simplyvegetarian777

    Making it for fall soon

    Reply
  3. September 15, 2015 komal kohli

    Very inteteresting recipe Ruchi ,i’m excited to try this out …??

    Reply
  4. September 17, 2015 Leena

    Hi how hot shd be gur syrup as v hot may create lumps..

    Reply
    • September 21, 2015 ruchiairen

      As soon as it begins to foam…move on to the next step. Over cooking will
      Eat to crystallization!

      Reply
  5. November 3, 2015 ys

    Once the syrup turns foamy, do you further cook or do u mean to add rest ingredients over the counter

    Reply
    • November 4, 2015 ruchiairen

      No cooking beyond the foamy stage!

      Reply

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