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Aromatic Paan Cake with the flavour of Paan in each bite is sure a treat, especially for Paan Lovers. The cake uses fresh Paan bought from a Paan vendor. However, options of homemade Paan ingredients are also given. 

A cake that is made with wheat flour and without vanilla essence. And the best part is that this cake is vegan.

This is my second fusion cake. A beautiful fusion of Indian Paan with western cake. Remember the first one? It was Rasmalai Cake!

 

Paan Cake

Must-Read – Tips For Making Perfect whipped Cream

Related Recipes:

 

For my husband’s birthday, I wanted to try out a cake with some different flavour. As he is fond of Paan, so, without giving much thought I decided to try Paan Cake and I am glad I did. 

My Experiments With Paan Cake

After Mango Semolina Cake, I wanted to try out this Meetha Paan cake or say betel leaf cake with semolina but was not sure how would it be with Paan flavour. So, to be sure of myself, I did a little experiment. Yes, I baked 2 mini Mug Paan Cakes. One with wheat flour and the other with Semolina. Mug cakes, as they get ready with just 2 tbsp flour and in 1 minute. so, that was the easiest way to check how it would taste with the recipe I had thought of.

As expected, both of them turned out very good. It was difficult to choose the better between the two!

Still, I decided to go ahead with whole wheat flour only. No specific reason, but I had to choose between the two flours so I went ahead with it.

 

How I Managed To Make This Meetha Paan Cake

The whole process of making this cake, though an easy one, but still, it proved to be a testing one for me. Actually, the cake came out good. But there was no whipping cream at home. I had ordered it but didn’t get it on time due to rain. Now, what to do? I lost all hope and was very disappointed. Had very little time and it was raining as well, so couldn’t go to the market, as its quite far off from our place, to procure it.

Was continuously cursing myself for not planning in advance. And at the same time was looking for ways to get cream. Then, after a lot of brainstorming, clicked an idea of nearby bakeries. Googled their phone numbers, called them but as expected they all refused saying they don’t sell loose cream. After asking for the cream, I started telling them all about the cream and my urgency, just to prove that mine was a genuine case. And then finally, one bakery agreed to give me some. Ah! What a relief! I took my umbrella, hired an auto rickshaw and got the cream. The good part was that it was already whipped.

This is how I managed to complete the Paan cake for my dear hubby’s birthday.

After the breathtaking story behind this cake, let’s have a look at other aspects of this classic Paan cake.

 

How To Make Paan Cake Or Betel Leaf Cake?

Making Paan Cake is really easy if you have the readymade Paan. I made the base cake using my recipe of Vegan Chocolate Muffins with changes in flavours of course. Instead of cocoa powder, I added fresh Meetha Paan after pureeing it in the mixer. Thereafter the cake was baked. I did a blunder or say blessing in disguise. Can you guess what? I forgot to add oil or butter. But the cake came out perfect and so was the taste.

And then it was decorated with whipped cream to which I added pinch of green colour. 

 

Why Vegan Paan Cake?

Paan is so aromatic and flavourful, and I didn’t want to lessen its freshness by adding milk or curd. In that case, best was to make it vegan. I have done it in the past too with Paan Shots, so did the same thing here.

 

Fresh Paan Used

Making this cake is super easy if you have readymade Paan. And since that is easily available in our area, so I used that only. Its the normal Meetha Paan, except that I got it made without lime and kattha. However, if you have difficulty in procuring fresh Paan then check the homemade Paan ingredients given at the end of this post.

 

 

Brownie Points Of My Paan Cake

1. Paan Cake Without  Vanilla Essence

And this Paan Cake has no vanilla essence added to it! Paan, itself is so flavourful then why add any other artificial essence to it? Absolutely no need! I added some mint flavoured candies (Polo) but even that can be skipped.

2. No Refined Sugar Used

In this cake, I used powdered rock sugar (Mishri) instead of refined sugar. As Paan itself is sweet, because of rose petal jam (Gulkand) in it, therefore, very little sugar was needed. As most of you might be knowing, rock sugar is basically a type of unrefined sugar and is easily available online too. As this cake is dominated by the gulkand aroma you can very well call it a Gulkand cake too.

3. No Oil/Butter used

Believe me, this cake is made without using any oil or butter or malai. Actually, it was not intended but I forgot to add and trust me didn’t feel any difference. Normally, when I try a recipe, then along with the pics, I jot down the ingredients too. And while writing this post, I used that noting as it is without realising that ”óil’ ís missing. Only, when one of the readers pointed out then I realised it. But it tasted awesome, not at all dry, without oil too. So, you may try it as it is or add 3 to 4 tablespoons oil along with the Paan puree.

4. No Baking Powder used

Only baking soda has been used in this cake. No baking powder is added, so please take care of this point.

 

Detailed Recipe Of Meetha Paan Cake With Step By Step Pics

  • Grease a 6” cake pan and keep it aside.
  • Sift wheat flour, salt and baking soda 3 to 4 times.

 

  • Take 3 Meetha Paan in the blender along with some water (1/2 cup) and puree it.
Paan Cake

 

  • In a big bowl, take sifted flour, powdered rock sugar, and Paan Puree.

 

  • Mix everything lightly, using cut n fold method.
Paan Cake

 

  • Add a pinch of green colour, though optional. (Once baked, the green colour doesn’t show up prominently, so you can easily skip this)
  • Add more water as it should be of ribbon consistency.
  • Lastly, add vinegar. Give it a final mix.
  • Put the batter in the greased baking pan.
Paan Cake

 

  • Start preheating the oven at 180 degrees C.
  • Bake for 30 to 35 minutes till a skewer inserted comes out clean.
  • After taking it out of the oven, wait for 8 to 10 minutes, until it cools down a bit, then loosen its edges using a butter knife.
Paan Cake

 

  • Invert it on a wire rack and let it cool down completely.

 

  • Once cool, wrap them in cling film and keep in the refrigerator at least for 2 to 3 hours. If possible, overnight.
  • To whip cream, keep an empty bowl and beater blades in the freezer for a minimum of 15 minutes.
  • Take the thawed whipping cream in the chilled bowl. Keep it on a bed of ice cubes and whip it.
  • Using an electric beater, start whipping at low speed and gradually increase the speed. When soft peaks are formed, add icing sugar and a pinch of green colour.

 

  • Whip till you get stiff peaks. It will take 4 to 5 minutes.
  • Keep it covered in the refrigerator till use. For more tips on making perfect whipped cream, read here.
  • Dissolve Polo in 1/4 cup water.

 

  • Take out the cake, divide it into 2 parts using a thread.

 

  • Put 1 or 2 tablespoon Polo mixed water on both the parts. Repeat after 5 minutes. This is done to make the cake moist. The water seeps in making the cake moist and also flavourful. ( Usually, we use sugar syrup but since this is a special cake we are using mint flavoured water)

 

  • Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
  • Place the lower part of the cake on it.
  • Coarsely grind 1 Meetha Paan in the grinder. Do not use any water.
  • Put a dollop of whipped cream and spread it roughly covering the lower cake, then spread the Paan mixture.
Paan Cake

 

  • Place the other cake on the lower cake.

 

  • Cover it with whipped cream using a spatula. This is called the crumb coat.
  • Don’t try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
  • Take it out, again apply a coating of whipped cream.
  • Once covered with cream, decorate with cream roses, tooti fruiti, Paan leaf, roses etc.
Paan Cake

 

  • Chill it in the refrigerator.
  • Serve with love.

 

 

If Readymade Paan is not Available?

If readymade Paan is not available then mix the following, add to the cake mix and make your very own Betel Leaf Cake:

  • 3  Betel Leaves
  • 2 Tbsp Rose Petal Jam (Gulkand)
  • 1 tsp Fennel Seeds, Coarsely Grounded ( Saunf)
  • 1/2 tsp Green Cardamom Powder
  • 1/2 tsp Liquorice Powder (Mulethi)
  • 1 Tsp Tutti Fruiti
  • 2 tsp Desiccated Coconut
  • 2 Pc Mint Candy/ 1/4 tsp Mint Essence

 

Recipe Card Of Meetha Paan Cake

My Cup Measures 240 ml

Aromatic Paan Cake: Vegan & With Wheat Flour

This Paan Cake is a treat for all especially Paan Lovers.

Course Dessert
Cuisine Fusion
Prep Time 10 minutes
Cook Time 35 minutes
Icing & Resting Time 3 hours
Total Time 3 hours 45 minutes
Servings 8
Author Samira Gupta

Ingredients

For The Cake

  • 1 Cup Wheat Flour
  • 1 tsp Baking Soda
  • Pinch Of salt
  • 1/4 Cup Powdered Rock sugar
  • 3 Pc Meetha Paan (Readymade)
  • 3/4 Cup Water
  • 1/2 Tbsp Vinegar

For the icing

  • 2 Rings Polo Or Peppermint
  • 250 ml Whipping Cream
  • 1 Pc Meetha Paan
  • Pinch Of Green Colour
  • 2 Tbsp Icing Sugar

Instructions

For The Cake

  1. Grease a 6'' cake pan and keep it aside.
  2. Sift wheat flour, salt and baking soda 3 to 4 times.
  3. Take 3 Meetha Paan in the blender along with some water (1/2 cup) and puree it.

  4. In a big bowl, take sifted flour, powdered rock sugar, and Paan Puree.
  5. Mix everything with light hands.
  6. Add more water as it should be of ribbon consistency.
  7. Lastly, add vinegar. Give it a final mix.
  8. Put the batter in the greased baking pan.
  9. Tap it to release air bubbles, if any.
  10. Start preheating the oven at 180 degrees C.
  11. Bake for 30 to 35 minutes till a skewer inserted comes out clean.
  12. After taking it out of the oven, wait for 8 to 10 minutes, until it cools down a bit, then loosen its edges using a butter knife.
  13. Invert it on a wire rack and let it cool down completely.
  14. Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.

Whip Cream

  1. Keep an empty bowl and beater blades in the freezer for a minimum of 15 minutes.
  2. Take the thawed whipping cream in the frozen bowl.

  3. Keep it on a bed of ice cubes and using an electric beater, start by whipping at low speed and gradually increase the speed.
  4. When soft peaks are formed, add icing sugar and a pinch of green colour.
  5. Whip till you get stiff peaks. It will take 4 to 5 minutes.
  6. Keep it covered in refrigerator till use.
  7. For more tips on making perfect whipped cream, read here.

Assembly

  1. Dissolve Polo in 1/4 cup water.
  2. Coarsely grind 1 Meetha Paan in the grinder. Do not use any water.
  3. Take out the cake, divide it into 2 parts using a thread.
  4. Put Polo (mint candy) mixed water, using a spoon, on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist. The water seeps in making the cake moist and also flavourful. ( Usually, we use sugar syrup but since this is a special cake we are using mint flavoured water)

  5. Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
  6. Put the lower part of the cake on it.
  7. Put a dollop of whipped cream and spread it roughly covering the lower cake, then spread the Paan mixture.
  8. Put the other cake on the lower cake.
  9. Cover it with whipped cream using a spatula. This is called crumb coat. Don’t try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.

  10. Take it out, again apply a coating of whipped cream.
  11. Once covered with cream, decorate with cream roses, tooti fruiti, Paan leaf, roses etc.
  12. Chill it in the refrigerator.
  13. Serve with love.

Recipe Notes

  1. Sifting is very important, especially in wheat cakes. You just can’t avoid it. For a fluffy and spongy cake sift at least 5 to 6 times.
  2. Always invert the cake on a wire rack otherwise they may get soggy from the bottom.
  3. The quantity of water may vary little depending upon the absorption capacity of flour.
  4. Substitute rock sugar with equal quantity of refined sugar.
  5. I bake in microwave convection and it gets preheated quickly in about 4 minutes. If baking in convention oven, then preheat it for 15 minutes and therefore start preheating accordingly, may be at the time of sifting the flour only.

I hope you have liked this recipe for Aromatic Paan Cake and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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