Winter holidays are nearby, and Christmas is knocking at the door. Our most dear cousin from Coimbatore will be here soon. We’re going to meet after a decade, and we’ve many plans to enjoy the coming days together. This time, there would be a celebration as well because his family booked their dream villa in Coimbatore with JRD Realtorss recently. When we received the news about their property buying a few days back, I said “finally you bought your own flat”, and he dismissed me saying, “no, no, it’s a Villa”, I got pretty much excited after hearing that because buying a villa over flat is definitely a step ahead decision. Purchasing own property is not an easy thing, but a trusted name like Award-winning JRD Realtorss makes a person decide confidently. They’re in the real estate industry for the last 25 years and their completed projects look so majestic. Currently, they’re constructing independent custom-made, eco-friendly villas at Kovaipudur. It’s a large township at the foothills of the Western Ghats, located in the City of Coimbatore, Tamilnadu, India. This place is known as Little Ooty due to its cool climate and serene environment, bordering by the Western Ghats, the temperature here is significantly lower than Coimbatore city. My dear cousin said it was hard to choose from the villa options given by JRD Realtorss because all the current projects like JRD Hill County, JRD Royale Villas, JRD Villa Palacio with 8 types of villas are not only well planned, but they kept in mind every aspect of modern living while building the spacious villas in a gated community which are packed with amenities that complete one’s day to day needs. Finally, they closed the deal by booking a villa in JRD Hill County. I’m looking forward to seeing their space amidst the picture-perfect landscape real soon.
While counting the days for them to arrive at our home, I thought it would be a good idea to welcome them with a Villa Cake because they’re now the proud owners of a JRD Villa. Christmas is so close, keeping this in mind, I baked a traditional Gingerbread Cake in a Peekaboo style with villa cutouts lined in the middle just like the way JRD Realtorss creates their timeless constructions with strength and superior design quality. How I did the cake? Read on to know more.
Ginger Bread Peekaboo Villa Cake
Ingredients for White Cake (for the Villa Cutouts)
- All-purpose flour/Maida- 1½ cup
- Sugar- 1 cup
- Salt- ½ tsp
- Cornflower- 1½ tbsp
- Baking powder- ½ tbsp
- Unsalted butter- 8 tbsp
- Orange essence- 1½ tsp (use clear essence)
- Egg whites- 4
- Milk- ½ cup
Before I start all the ingredients were at room temperature. Preheat oven to 177 degrees C. Prepare a 7.5” (height) loaf panby greasing with oil and place a piece of baking paper at the bottom of the pan. Whisk egg whites and milk, keep aside. Shift All-purpose flour, salt, cornflour and baking powder, keep aside. Cream the butter and sugar in a large bowl by using your electronic hand mixer. Now add flour mixture and milk mixture into this alternately, keep whisking the batter until lump free and fluffy, don’t mix for a longer time. Pour the batter into the prepared cake pan. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 40 minutes. Check for the doneness after first 30 minutes of baking, insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely. Now slice the cake and make cutouts using the house cookie cutter. Keep them aside.
Ingredients for GingerBread Cake
- All-purpose flour/Maida- 1½ cup
- Eggs- 2
- Baking soda- ½ tsp
- Baking powder- 1 tsp
- Cinnamon powder- ½ tsp
- Dry ginger powder/sonth- 1 tbsp
- Unsalted butter- 8 tbsp
- Fruit cake spice mix– 1¼ tsp
- Buttermilk- ½ cup
- Brown sugar (powdered) – 1 cup
- Molasses or Jaggery syrup (read note) – ½ cup
Before I start all the ingredients were at room temperature. Preheat oven to 177 degrees C. Prepare a 7.5” (height) loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan. In a bowl, whisk all the dry ingredients except sugar. Now cream the butter and sugar by using your electronic hand mixer, in this add eggs one by one. Now add the Molasses or Jaggery syrup, whatever you’re using, whisk again. Next to add the flour mixture and buttermilk alternately, keep whisking the batter until lump free and fluffy, don’t mix for a longer time.
Pour a small amount of the batter into the prepared cake pan, smooth with the spatula. Now place the villa cutouts in the middle in a row (see pictures). Pour rest of the batter onto it. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 60 minutes (read note). Check for the doneness after first 40 minutes of baking, insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely. After cooling, slice, serve and enjoy. Store rest of the slices in an airtight container, keep refrigerated and consume within 10 days.
- You can sprinkle the top of the cake with icing sugar just the way I did.
- Don’t fill the cake pan more than ½ or just a little bit more from the half with the batter.
- If there is extra batter you can bake a small cake or cupcakes.
- To make the jaggery syrup, take ½ cup of powdered jaggery and minus 2 tbsp from it. Now in a frying pan, add the jaggery along with 2 tbsp of water. Keep stirring on low heat until the syrup forms. Let it be cooled completely and then use it into the cake batter. More better if you can use medium thick, syrupy date plum jaggery of Bengal to substitute the molasses.
- During baking time cover the top of the cake pan loosely with a piece of aluminium foil to avoid over browning on top. Do this after first 20 minutes or until the top baked to perfect brown.
- Baking time may vary little bit for different ovens.