Kithul Jaggery Cake Recipe
Ingredients:
For the cake:
200g kithul jaggery, grated
200g unsalted butter, softened
4 large eggs
250g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp vanilla extract
150ml milk
For the syrup:
100g kithul jaggery, grated
100ml water
1 tsp vanilla extract
Instructions:
Prepare the Cake:
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Grease and line a 23cm (9 inch) round cake tin.
In a large mixing bowl, cream together the grated kithul jaggery and unsalted butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the self-raising flour, baking powder, ground cinnamon, and ground cardamom into the mixture. Fold in gently.
Mix the vanilla extract into the milk. Then, gradually add the milk mixture to the batter, folding gently until fully combined.
Pour the batter into the prepared cake tin and smooth the top.
Bake in the preheated oven for about 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
Make the Syrup:
In a small saucepan, combine the grated kithul jaggery and water.
Heat over medium heat, stirring until the jaggery has completely dissolved.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes, or until the syrup thickens slightly.
Remove from heat and stir in the vanilla extract.
Allow the syrup to cool slightly.
Serve:
Once the cake is completely cooled, transfer it to a serving plate.
Prick the top of the cake all over with a skewer or fork.
Pour the warm kithul jaggery syrup over the cake, allowing it to soak in.
Let the cake sit for a few minutes to absorb the syrup before serving.
Enjoy the rich, caramel-like flavor of this Kithul Jaggery Cake!
