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 on 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.
- 3/4 cup Suji/Rawa
- 1/4 cup Almond meal
- 1/4 cup Milk
- 1/4 cup Ghee/Clarified butter
- 1/2 cup Caster sugar (white/brown powdered sugar))
- 1/4 cup Water
- 1/2 tsp Cardamom powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 3 tbsp Cashew nuts
- 2 tbsp Raisins
- Almond slivers (to sprinkle on top)
Add sugar and water in 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.
Add suji, almond meal, cardamom powder, ghee and milk in a bowl. Mix well, add sugar syrup into this, mix again and keep covered for 1 hour.
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.
Now add baking powder, baking soda, cashew nuts and raisins to the cake batter. Mix well, Pour the cake batter into the cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Sprinkle some almond slivers on top. Bake for 40 minutes. Insert a sharp knife in the middle of the cake its 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 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.
When cooled, slice, serve and enjoy!
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 from over browning on the top.