Monday, March 31, 2014

Ghee-Kesar Cake ~ A cake with "desi" touch!

Hi friends!
It's been quite a long time since my last post! Well, It's not that I was sick or out of town but was little occupied with other stuffs. And then something really interesting came to my way! Few days back my friend Pinkii told me that she is experimenting with simple sponge-cake with 'desi' flavours. With one of my most favourite spice & flavour 'kesar' (saffron) and 'ghee'. Though I never heard of it but I have complete trust on her experiments..I decided to make that as soon possible. Huge thanks to Pinkii for this brilliant idea.
She told me to follow any basic sponge-cake recipe and to flavour it with Kesar. Also to reduce some butter and using ghee instead. She suggested to use buttermilk and ground almond and crushed cashew nuts, almond and pistachio. I didn't have almond or pistachio at home. So I used only cashew nuts. And I didn't use ground almond. Apart from that I followed my usual basic cake recipe.
However it came out very different and exceptionally delicious! Here I am sharing the way I made it.


Idea taken from Pinkii Sarkar
Ingredients for "Ghee-Kesar Cake":
  1. All purpose flour 2 cups and more for dusting baking pan
  2. Sugar 1 cup (you can add little more if you like)
  3. Butter 3/4 cup and more 1 table spoon for greasing baking pan (preferably unsalted, but I used salted one, it hardly makes any difference for this cake)
  4. Ghee 2 table spoon
  5. Salt 1/4 tea spoon (add it only if you are using unsalted butter)
  6. Baking powder 1 tea spoon and 2 more pinches 
  7. Saffron strands 10-12 or few more (soaked in 1/4 cup warm milk)
  8. Cinnamon powder 1/4 tea spoon
  9. Cardamom powder 1/4 tea spoon
  10. Egg 2 large
  11. Buttermilk 1/2 cup
  12. Cashew nut 1 cup and some extra (broken/crushed...you can add pistachio and almond if you have in hand.)
How to prepare "Ghee-Kesar Cake":
  • Grease your baking pan with butter (I used my loaf pan) and dust with flour.
  • Preheat your oven to 180°C
  • Sieve and shift all purpose flour, salt (if using), cinnamon powder, cardamom powder, and baking powder to a bowl.
  • Take a mixing bowl. Mix Butter, ghee and sugar to light and fluffy with help of a hand mixer.
  • Add eggs to butter-ghee-sugar mix, one at a time. Mix it to smooth. 
  • Add buttermilk and mix nicely. 
  • Now add flour mix to the batter. Whisk it to smooth.
  • I added saffron-milk at this point and mixed it until smooth and nice.
  • Finally fold in crushed cashew nuts.
  • Pour the cake batter into greased baking pan. Garnish with remaining cashew nuts.
  • Put into oven and bake for 55 minutes at 160°C or until firm . It might take 5-7 minutes more or less depending on oven. Prick a skewer to check if it is done.
  • Shift to wire rack and let it cool down before you slice it.
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3 comments:

  1. this looks really delicious!!! love the flavors in the cake...

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