Badam Suji Cake is a twisted version of Sheera or Suji ka Halwa in a cake form. A healthy, flavourful, eggless cake, this is just perfect to welcome new beginnings or make to savor with your cuppa. I hope you’ll enjoy baking it. And don’t forget to share your experience with me. 🙂
This cake recipe was published in Modish Magazine‘s Summer issue 2018.
Badam Suji Cake
Badam Suji Cake is a twisted version of Sheera or Suji ka Halwa in a cake form. A healthy, flavourful, eggless cake, this is just perfect to welcome new beginnings or make to savor with your cuppa.
Ingredients
- ¾ cup Suji/Rawa
- ¼ cup Almond meal
- ¼ cup Milk
- ¼ cup Ghee/Clarified butter
- ½ cup Caster sugar (white/brown powdered sugar))
- ¼ cup Water
- ½ tsp Cardamom powder
- 1½ tsp Baking powder
- ¼ tsp Baking soda
- 3 tbsp Cashew nuts
- 2 tbsp Raisins
- Almond slivers (to sprinkle on top)
Instructions
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Add sugar and water to a saucepan, start making a sugar syrup over low heat, and keep stirring until the sugar dissolves completely. Remove from the heat and keep aside to cool down completely.
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Grind suji in a food processor, and measure ¾ cup out of it. This step helps to improve the texture of the cake.
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Add suji, almond meal, baking powder, cardamom powder, mix well.
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Now add ghee, milk, sugar syrup into this, whisk well, and keep covered for 1 hour.
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Preheat oven to 180° C. Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Now add baking soda, cashew nuts, and raisins to the cake batter, mix well.
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Transfer the cake batter into the cake pan. Smooth the top with the help of a spatula. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Sprinkle some almond slivers on top.
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Bake for 40 minutes. Insert a sharp knife in the middle of the cake, it's ready if the knife comes out clean. If not, bake for some more time, and then check again.
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Cool the cake in the pan for 15 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 completely cold.
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When cooled, slice, serve and enjoy!
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Store the rest of the cake slices in an airtight container, keep refrigerated and consume within 5 days.
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- During the baking time when the cake browns perfectly on top (after 30 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
- As we're not using all-purpose flour or wheat flour in this recipe the cake top might turn flat.
- As it's a Suji cake, the cake texture might appear crumbly which is absolutely normal.
Looks tasty!