I’m so happy that I’ve baked an eggless jaggery cake finally. And the cake turned out impeccable it filled my room with heavenly aroma at the time of baking. The mixed flavours of all the freshly ground whole spices were wafting out from my oven, and it was hard for me to wait patiently for the final version of the cake. Each crumb of the Spiced Jaggery Cake devoured by my family and the Saffron Glaze was the game changer. This is the easiest saffron glaze ever. It tasted so rich that I ate the leftover plain which was lying in the refrigerator after glazing the cakes. 😛 The saffron glaze and rose petals, dry fruits garnishing mainly suitable for festive days or any celebrations. So, you can skip that part of decorating the cake if you want. The cake tastes great on its own, especially the next day the taste was even better. The Spiced Jaggery Powder is the foremost ingredient of this cake and jaggery here added a beautiful deep brown colour to the cake which reflecting wonderfully in the photographs. If you’re trying this recipe, don’t forget to share your experience with me. 🙂
Eggless Spiced Jaggery Cake with Saffron Glaze
This aromatic Spiced Jaggery Cake is made with whole spices infused Jaggery blend, which makes it healthy and delicious. Drizzled with the simplest Saffron Glaze this cake is just perfect for festivities or any celebrations.
Ingredients
For Cake
- 2 cups/250g- All-purpose flour/Maida
- 1 cup + 2 tbsp/144g- Spiced jaggery powder
- ½ tsp- Salt
- ½ cup/130g- Yogurt
- ½- tsp- Baking powder
- 1 tsp- Baking soda
- ½ cup/118ml- Vegetable oil/Olive oil
- ¾ cup/270ml- Milk
- 3 tbsp- Pistachio (chopped)
- Edible dried rose petals, chopped nuts for garnishing (optional)
For Saffron Glaze
- 1/3 cup/110ml- Fresh cream (I used Mother Dairy Fresh Cream)
- 3 tbsp- Icing sugar
- 3 tbsp- Milk
- 1 fat pinch- Saffron
Instructions
Making of Cake
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Prepare an 8” round cake pan or loaf pan (read note) by greasing with oil, and place a piece of baking paper at the bottom of the pan.
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In a bowl mix all-purpose flour and salt, keep aside.
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In a separate bowl mix yogurt, spiced jaggery powder, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil. Add the flour mixture into this, and keep mixing. Now add milk, whisk well to form a lump free batter.
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Add chopped pistachio, mix well.
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Preheat the oven to 180 degrees C. Pour this into the prepared cake pan. Smooth the top with the help of spatula.
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Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 30 minutes or until a knife/wooden skewer inserted into the center of the cake 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 cooled.
Making of Saffron Glaze
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Soak saffron in warm milk, keep aside for 30 minutes or more.
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Heat the fresh cream, don’t boil. Add saffron milk and icing sugar to the cream, mix well.
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Now pour (read note) the Saffron Glaze on top of the cooled cake. Garnish with dried rose petals, chopped nuts. Slice, Serve, and Enjoy!
Recipe Notes
- I’ve baked 6 mini bundt cakes and 1 loaf cake from the cake batter. I didn’t use one single pan for this recipe.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- You can halve the recipe for a smaller cake.
- Pour Saffron Glaze on the cake just before serving.
This bunt cake looks divine and jaggery as sweetener sounds interesting. I would like to try this recipe soon Chandrima
Thank you Shanaz. I hope you’ll enjoy baking it. 🙂