Jaggery Cake

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Jaggery Cake


Ingredients

  • 500g semolina (1.1 lb)
  • 250g butter (0.55 lb)
  • 500g jaggery (1.1 lb)
  • 200ml coconut milk (6.8 oz)
  • 6 eggs (separated)
  • 250g sugar (0.55 lb)
  • 250g cashews, roughly chopped (0.55 lb)
  • 1 teaspoon mixed spice
  • 2 teaspoons vanilla essence 
  • 1 teaspoon rose water


Method

  • Prepare the Cake Tin – Use a 20cm x 20cm x 5cm cake tray. Line the tray with four layers of baking paper to prevent the bottom from browning too much. Then, line two additional sheets as shown in the video for extra protection.
  • Preheat the Oven – Set the oven to 150°C (300°F).
  • Roast the Semolina – Place semolina in a pan and roast over low heat for about 5 minutes, stirring occasionally to avoid burning.
  • Mix with Butter – Transfer the roasted semolina to a bowl. Add butter and mix until the butter fully melts. Set aside.
  • Prepare the Jaggery Mixture – Grate, shave, or crush the jaggery into fine crumbs. Place the jaggery in a bowl and pour in the coconut milk. Stir until the jaggery dissolves completely. Set aside.
  • Whisk the Egg Whites – Separate the eggs. Place the egg whites in a bowl and whisk until soft peaks form. Set aside.
  • Beat the Egg Yolks – In a large mixing bowl, add the egg yolks and sugar. Beat until the mixture is creamy and pale in color.
  • Combine the Ingredients – Switch to a wooden spoon for mixing. Add the jaggery and coconut milk mixture to the egg yolk and sugar blend. Stir well.
  • Add Dry Ingredients and Nuts – Gradually mix in the semolina and butter mixture, followed by chopped cashews, spice mix, vanilla essence, and rose water. Stir until well combined.
  • Fold in the Egg Whites – Gently fold in the whisked egg whites in batches to maintain the airy texture.
  • Bake the Cake – Pour the cake batter into the prepared tin. Bake at 150°C (300°F) for 1 to 1 ½ hours, or until a toothpick inserted into the center comes out moist but clean. Baking time may vary depending on the oven and tin size.
  • Cool and Serve – Allow the cake to cool completely in the tin before cutting. Serve and enjoy!


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