I had heard about Cochin Bakery’s famous Ghee Cake for years, but I never had the chance to try it until a good friend of ours, Monicaji, brought us one last year. The cake was delicate, soft, and bursting with the flavour of ghee. Each crumb was addictive, and we finished the entire loaf in one sitting; it vanished quickly, leaving us craving more.
I searched for various Ghee Cake recipes online, but I wasn’t completely satisfied with the options available. When I decided to develop my own recipe based on my understanding of the ingredients, I came across a recipe that convinced me to give it a try. I had some doubts and questions about certain ingredients, so I made minimal changes to the original recipe and then baked the cake. The result was excellent; the cake I made tasted just like the Ghee Cake from Cochin Bakery, and I was thrilled to see the outcome.
Using the best quality Cow ghee is the key here. You can choose either A2 ghee or regular cow ghee based on your preference. I often use this Ghee, you can feel free to select any brand you like. Ghee from your local dairy is also a great option.
I hope you’ll enjoy making the Ghee Cake for your family and friends. Let me know about your experience if you’re trying the recipe. 🙂
Flavouring Agents for Ghee Cake: Understanding their necessity and common confusions
The cake recipe calls for eggs, but I wanted to avoid any potential eggy smell. Popular flavouring agents like lemon zest, vanilla extract, or cardamom powder could interfere with the delicate flavour of ghee. The alternative I could think of was nutmeg powder, and I’m glad I chose it. Nutmeg balanced the overall flavour profile of the cake, allowing the aroma of ghee to shine through in every slice. What a joy! 🙂
Cochin Bakery-style Ghee Cake
A perfect Cochin bakery-style Ghee Cake recipe that will work for you every time you make it. This will remind you of your favourite Ghee Cake from the popular bakery.
Ingredients
- 1 cup / 125g- All-purpose flour / Maida
- 1 cup / 125g- Caster sugar (read notes)
- ½ cup / 125g- Ghee / Clarified butter
- ¼ cup / 60ml- Milk
- 2- Eggs
- ¼ tsp- Salt
- ½ tsp- Baking powder
- ⅛ tsp- Baking soda
- ¼ tsp- Nutmeg powder
Instructions
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Before I started all the ingredients were at room temperature.
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Prepare a 6” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Sift flour, baking powder, baking soda, and salt to a bowl.
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Mix in the nutmeg powder to the flour mixture, and keep aside.
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Separate egg yolks and egg whites and keep them in different bowls, an egg separator works well for this.
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Whip the egg whites until they form stiff peaks, this may take 3-4 minutes (use an electric hand mixer for this step), keep it aside. Whipping the egg whites separately is essential for achieving the airy texture of the cake. Don’t skip this step by adding whole eggs instead; do as mentioned for the best results.
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Add sugar and ghee to a bowl and whisk well until pale and creamy.
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Next, add the egg yolks and mix until combined.
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Add the flour and milk to this ghee mixture alternately, starting and ending with flour. Don't whisk for too long.
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Add the whisked egg whites next, and mix well.
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In between preheat the oven at 180 degree C.
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Transfer the batter into the prepared pan.
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Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes or until a skewer inserted into the center comes out clean.
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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.
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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 and keep refrigerated, and consume within 5 days.
Recipe Notes
Use only white powdered sugar or caster sugar for this recipe. This Ghee Cake is meant for pure indulgence, so it’s not something you’ll make every day. If you’re considering substituting the sugar with brown sugar or jaggery powder for health reasons, it’s not recommended, as it will change the taste of the cake and it wouldn’t be a classic Ghee Cake anymore.
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