This fragrant cake is so easy to make it’s brilliant. Very aromatic and lovely texture. The cardamon fig combination is amazing!
This is another recipe recently shared by a dear friend Zulekha. I added mawa in the batter for extra richness. Very moist, great for Vaikalika Bhoga offering (4 pm offering).
This is a perfect cake to be served with some milk or tea.
Ingredients:
100 gms butter
180 gms/ 1 1/2 cup condensed milk
65 gms / 1/2 cup yogurt/curd
65 gms/ 1/2 cup Mawa (optional)
125 ml/ 1 cup milk add more if required
Cardamom I tsp
210 gms All-purpose flour
1 TBSP All-purpose flour to coat the chopped figs
11/8 tsp baking powder
1/2 tsp baking soda
150 gms 1 1/2 cup dried figs chopped
3-4 drops of Mawa essence/ Rabdi essence ( they makes it smell and taste heavenly)
Cake finishing
1/4 cup sugar syrup ( 1/4 cup sugar+ 1/4 cup water, cook till one string consistency)
1/2- 1 cup fresh figs or dried figs for decorating
1/2 cup white sesame seeds
Method:
. Chop 1 1/2 cups of figs and hydrate them in some warm water. Set aside till needed in the recipe.
. Beat butter till light and fluffy, add condensed milk and curd and beat well. If you are using Mawa, you can add it now and mix it well. I use a hand blender to beat the butter, and once the pale and fluffy, add the condensed milk and yogurt.
**The yogurt is brilliant, it makes the finished cake so soft – heads up it looks like it has curdled a little when you add to the mix, but the flour brings it back, so don’t worry**
. Sift all the dry ingredients in a separate bowl.
. Add them to the butter mixture in 3 parts alternating with milk, making sure, there are no lumps and it forms a homogenous mixture.
. Strain all the water from our chopped figs. Now coat the hydrated chopped figs with 1 Tbsp of flour. This ensures our figs don't sink to the bottom of the pan while baking. Fold in the chopped figs into our prepared batter. Transfer the cake batter to a loaf tin, you can use any shape, just make sure you fill only 3/4 of the pan, to allow for some rising. I like the loaf tin pan the one I used was 8 1/2 x 4 1/2 x 2 3/4 in. You can also use the ones with a lid for a perfectly flat top finish.
Bake in a preheated oven at 350 F for 30- 35 minutes.
Allow the cake to cool completely in the pan, before unmolding.
Garnishing.
Unmold the cake from the baking tin and lightly coat all the sides of the cake, (top, and the four sides) with our prepared sugar syrup. If you don't want to use sugar syrup you could use clear gel or any jam that complements the fig and cardamon flavor.
Generously coat the top and the four sides with white sesame seeds and garnish with fresh or moist dried figs.
Say a little prayer and enjoy it!
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