Wheat Jaggery Cake

My mother gave me almost a kilo of jaggery the last time she visited. She expected me to make puran poli and kozhakatai for the husband. But I was very keen to try baking with jaggery. It is definitely healthier than sugar and I could bake more often without adding a teaspoon of guilt along the way.

So, I found this recipe and immediately started baking it. It tasted awesome but it was dense cake. I assume that wheat plus jaggery would not be the most airy cake. But it could serve as a good desert after dinner without the heaps of calories. Here goes –

INGREDIENTS

Jaggery                 75 gms

Wheat                 110 gms

Bananas             110 gms

Oil                          75 ml

Baking powder      1/2 tsp

Baking soda          1/2 tsp

Cinnamon              1/2 tsp

Walnuts, chopped   10

DIRECTIONS

1. Preheat the oven to 150C

2. Powder the jaggery, mix it with the mashed bananas and keep aside for 10-15 minutes

3. Mix the flour, baking soda and baking powder

4. Add the flour mix to the banana mix

5. Add oil and cinnamon powder

6. Add the walnuts and pour it into a greased pan

Wheat jag dough

7. Bake at 150C for 30 minutes and then at 160C for 10 minutes

Wheat jag pan

8. Remove from the oven and cool for 15 minutes and then unmould

Wheat jag cake

NOTES

1. The amount of jaggery would vary depending on its sweetness.

2. Very ripe bananas would be better than regular ones

3. The recipe asked for the bananas and jaggery mixture to be blended in a blender. I did not do that but the texture was good despite not blending

Happy Baking!

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