Whole Wheat Jaggery Cake
This whole wheat jaggery cake is a healthier take on the classic pound cake. This delightful cake is moist, light, and airy and a perfect companion for your evening tea!
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 10minutes
Ingredients
Dry ingredients
Wet ingredients
To grease the pan
Instructions
  1. Sift together the dry ingredients, excluding jaggery, into a mixing bowl.
  2. Add the jaggery powder to the mixing bowl.
  3. I used a jaggery block, scrapped it with a knife, and coarsely ground to powder in a blender.
  4. Now add the wet ingredients.
  5. Combine just enough for all the ingredients to be evenly distributed.
  6. Do not over-mix.
  7. Line the bottom of the baking pan with a parchment paper.
  8. Grease and flour the sides.
  9. I used a 7-inch round cake pan.
  10. Spread the cake batter evenly into the baking pan.
  11. Preheat the oven.
  12. Bake at 180 degrees Celsius for about 35-40 minutes.
  13. You can take the cake out when a toothpick inserted into the cake comes out clean.
  14. Allow cake to cool in the pan for 10 minutes.
  15. Extract onto a wire rack to cool completely.
Recipe Notes
  • You can use any cooking oil. But nothing that has a strong aroma. That’ll overpower the cake ingredients
  • Use a knife to level out the cup while measuring the flour. This will help you measure the correct amount of ingredients
  • If you prefer weighing your ingredients, use 171 grams of wheat flour, and 150 grams of jaggery (grated)

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