This is a healthy and easy to make cake that can be enjoyed with tea or coffee. When you taste the cake, you might find that this cake has characteristics of both a cake and a bread.
- Maida – 2 cups
- Ghee – 2 tbsp
- Medium sized fully ripe bananas – 3
- Jaggery – 3/4 cup
- Cashewnuts and Almonds Powdered – 1/8 cup
- Water ½ cup
- Baking powder – 1 tsp
- Preparing the Cake Tin
- If your cake tin is new, wash well and wipe. After this avoid washing the tin unless absolutely necessary. After use, just wipe and store.
- Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
- Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
- Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
- Chop bananas finely
- Powder the cashewnuts and almonds and roast the mixture for a few minutes with a dash of ghee
- Sieve maida and baking powder
Making the batter
I used the Kitchen Aid Stand Mixer for preparing the batter. I
- Melt ghee in a deep and wide pan. Powder the jaggery and add along with water. Heat until the jaggery melts completely. Remove the syrup from fire.
- Beat the jaggery syrup well for a few minutes
- Beat in the chopped bananas and powdered nuts, distributing it evenly in the batter
- Mix in spoonfuls of flour. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture.
- Preheat the oven at 350 degrees Fahrenheit for 10 minutes
- Pour batter in the cake tin. The batter should fill up to 2/3 of the tin, leaving enough room for the cake to rise.
- Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
- Bake at 350 degrees until golden brown for approximately 45 minutes. This may vary depending on your oven settings
- The cake should pass the following tests :
- Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
- Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
Turning out the cake
- Before you attempt to turn the cake, let it cool on cooling rack for a sufficient amount of time
- Loosen the cake from the sides of tin and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process