Khejur Gur Cake / Nolen Gur Cake

1. All the ingredients were at room temperature before I started.

2. Preheat the oven to 180 degrees C. Prepare a 7” round cake pan by greasing it with oil and place a piece of baking paper at the bottom of the pan.

3. I used a Bundt pan this time, if you wish you can bake it in a bundt pan as well.

4. In a bowl, sift maida, salt, and baking soda together, keep aside.

5. Mix cold milk and vinegar in a cup, keep aside. 

Preparing Khejur Gur for the cake

1. Khejur Gur in the form of Nolen Gur, or Patali, choose any of these for the cake. Nolen Gur usually comes in a semi-solid form, whereas Patali is the solid version of Khejur Gur. I used Patali this time.

2. If using Patali, break the Gur in chunks with a heavy object, and then start to break the lumps with your fingers. The Gur shall look like a coarse mixture at this stage. Measure the Gur, and transfer to a pan (nonstick preferably), add 2 tbsp water.

3. Over low heat, start melting the Gur, and stir continuously with a spatula to make it smooth. When the Gur heats up, it starts to melt immediately. Remove the pan from the heat after 2 minutes. Keep stirring for a few seconds more to make sure that the Gur is devoid of any lump. Keep it aside.

   

4. Keep in mind that a longer time over the heat might burn the Gur, can make it darker, so care needs to be taken at this stage.

Preparing the Batter

1. In a separate bowl whisk butter, use an electronic hand mixer for better mixing results. 

2. Add the warm gur into this, whisk until the gur blends well with the butter.

3. Add the eggs now, one at a time, and whisk well.

4. Now add the flour mixture to this in 3 batches, and whisk well. 

5. Add the milk mixture to the batter, and whisk well to prepare a thick, lump-free batter. Don’t whisk for a longer time.

6. Transfer the batter into the prepared cake pan, and smooth the top with a spatula.

7. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 50 minutes. Insert a sharp knife or wooden skewer 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.

8. During the baking time when the cake browns perfectly on top (after 40 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.

9. 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 it there until it cools completely.

10. When cooled, slice, serve and enjoy!

11. Store the extra cake slices in an airtight container and keep refrigerated, consume within a week.