If you are in the mood to experiment in the kitchen, there is no better time than now. So how about trying some unique flavours and make a cake? If that excites you, head over to Ayurveda chef Amrita Kaur‘s Instagram account where she shares varied and interesting recipes with a touch of seasonal flavours.
Move beyond your chocolate cakes and try out this interesting combination — Jamun Rawa cake.
Check out the post below
View this post on Instagram
Jamun Rawa Cake 😭😍💟⠀ ⠀ Made this for the first time last year & it was one of the viral recipe like my @zucchiniparatha & Kala Chana kebabs. Swipe for the recipe ✨⠀ ⠀ Also on the plate – wood sorrel, white rose petals, sugar brittle & more Jamuns 💟⠀ ⠀ Hand model – Fellow Gemini @absolutelyabstract 🌻
Here’s how it is made.
1¼ cup – Fine rava
¼ cup – Whole wheat atta
1 tsp – Baking powder
¼ tsp – Baking soda
¼ tsp – Salt
¾ cup – Raw sugar
⅓ cup – Ghee
½ cup – Dahi
¾ cup – Milk
1 tsp – Vanilla extract
For the Jamun swirl
200g – Jamun
2 tbsp – Raw sugar
3 tbsp – Water
*First make the jamun compote. For that, pit the jamuns, blend the jamun flesh with little water and sugar and cook on slow flame for about 10-15 minutes or until it thickens up. You can also put a pinch of star anise and clove powder in it. It should be of jam-like consistency.
*Let it cool down to room temperature.
*Mix all the wet ingredients together. Add the rava and let it rest for 30 minutes. This gives time to rava to fluff up.
*Mix the remaining dry ingredients together and add to the rava mixture. Mix till just combined. Don’t overmix.
*In a greased and dusted tin, layer the batter and the jamun compote and run a fork through it to create pretty swirls.
*Bake at 180 degrees Celsius in a pre-heated oven for 35-40 minutes.
Would you like to try?
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