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Badam Suji Cake

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.

Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Chandrima

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
  • tsp Baking powder
  • ¼ tsp Baking soda
  • 3 tbsp Cashew nuts
  • 2 tbsp Raisins
  • Almond slivers (to sprinkle on top)

Instructions

  1. 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. 

  2. Grind suji in a food processor, and measure ¾ cup out of it. This step helps to improve the texture of the cake.

  3. Add suji, almond meal, baking powder, cardamom powder, mix well. 

  4. Now add ghee, milk, sugar syrup into this, whisk well, and keep covered for 1 hour.

  5. 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.

  6. Now add baking soda, cashew nuts, and raisins to the cake batter, mix well. 

  7. 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. 

  8. 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.

  9. 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.

  10. When cooled, slice, serve and enjoy!

  11. 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.