Jaggery Ginger Spice Cake
Recipe created by Chef Ashian Topno
We cannot get enough of our sweet-savoury cakes! This one’s going to fly off your shelves, we promise!
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Egg free Spice Cake Mix | 1000gm |
| Water | 400gm |
| Oil | 150gm |
| Fresh Ginger | 100gm |
| Jaggery paste | 300gm |
| White Sesame seeds | 20-30gm |
Preparation
- Soak the ginger for 15 to 30 minutes in water.
- Take the ginger out. Keep the water aside for next steps.
- Now, finely chop the ginger and set it aside.
- In a mixing bowl, add the premix, add the ginger-soaked water and oil.
- Mix with paddle attachment at Speed 1 for a minute.
- Scrape the sides of the bowl to facilitate even mixing.
- Add chopped ginger, jaggery paste and mix at Speed 2 for 3 minutes.
- Pour the batter in the desired mould.
- Garnish with white sesame seed.
- Bake at: 170°C - 180°C.
- Bake for: 28- 30 minutes.
