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!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 people
- 1 1/3 cup wheat flour atta
- 3/4 cup jaggery grated and coarsely powdered
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- salt a pinch
- 3/4 cup milk
- 1/2 cup yogurt
- 1/2 cup oil rice bran
- 1 teaspoon vanilla extract
To grease the pan
- wheat flour as required
- butter as required
Sift together the dry ingredients, excluding jaggery, into a mixing bowl.
Add the jaggery powder to the mixing bowl.
I used a jaggery block, scrapped it with a knife, and coarsely ground to powder in a blender.
Now add the wet ingredients.
Combine just enough for all the ingredients to be evenly distributed.
Do not over-mix.
Line the bottom of the baking pan with a parchment paper.
Grease and flour the sides.
I used a 7-inch round cake pan.
Spread the cake batter evenly into the baking pan.
Preheat the oven.
Bake at 180 degrees Celsius for about 35-40 minutes.
You can take the cake out when a toothpick inserted into the cake comes out clean.
Allow cake to cool in the pan for 10 minutes.
Extract onto a wire rack to cool completely.
- 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)