So easy to make the cake. Why I gave the name? Grandma can’t go out. It’s lockdown and she is above 65. So she decided to bake a cake with the available ingredients. Grandma doesn’t like baking soda or soda powder. Instead she use rice starch water and fermented coconut water. Let’s see how it turns up. It’s not cake soft. Sure it’s a super evening snack that grandma can cook.
Ingredients
Wheat flour 1 cup,
Cinnamon powder 1 tsp., sieve both to get rid of lumps and granules if any.
Rice starch water 1/2 -1cup,
Fermented coconut water 1/2 cup,
Yogurt/curd 1/2 cup,
Grated jaggery 1/2 cup,
Vegetable oil 1/3 cup,
Fried groundnut 1/3 cup,
Raisins 1/4 cup.
Put the jaggery, oil and curd in a bowl and whisk well to melt the jaggery. Add rice starch water and fermented coconut water and again whisk well. Add wheat flour and cinnamon powder to it and thoroughly mix to form a smooth semi thick batter. Add 2/3rd of the nuts and raisins into the batter and combine well. Keep it for 2 hours to ferment.
Preparation
Transfer the mix into a flat cake pan brushed with oil. Tap the tray twice or thrice to level the surface. Sprinkle the balance nuts and raisins over the cake mix.
Take a shallow kadai, place a tray stand inside, heat the kadai to maximum, keep the flame low, place the cake mix tray on the stand inside the kadai and close with a lid. No water needed in the kadai. Cook for 50 minutes. Run a fork or tooth pick into the cake to make sure it is cooked. I put a kitchen tissue over the tray to avoid water droplets from the lid. Take the cake out and allow to cool down for1-2 hours. With the help of a spatula get it separated from the sides and lift the cake up and transfer into the serving plate. Cut it into thin or thick pieces. Grandchildren will surely love it. Hope you shall please try. Thank you ❤️
Suma chechi,superrr, Adipoli 🤩
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