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Sesame Cake With Jaggery

A nutritious, healthy and easy to make teatime Cake perfect for winters.

Course Dessert
Cuisine Baked, Indian
Keyword Makara Sankranti Special, Teatime Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Samira

Ingredients

My 1 Cup equals 240 ml

  • 3/4 Cup 100 g Wheat Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 1/4 Cup White Sesame Seeds
  • 2 Tbsp Black Sesame Seeds
  • 2 Tbsp Dried Berries Blueberries and Cranberries
  • 1/4 Cup Mixed Nuts Roasted and Chopped
  • 1/4 Cup Thick Curd
  • 1/2 Cup Jaggery Powder
  • 1/4 Cup Oil
  • 3/4 Cup Milk
  • 1 tsp Lemon Juice

Instructions

  1. Grease a 6'' cake tin, dust it with flour and keep it aside. I used a rectangular one as I wanted to cut slices. You may use the same or a round tin.
  2. Dry roast white sesame seeds in a wok till the seeds change colour slightly. Do not roast more else they will taste bitter. Keep aside 1 teaspoon of these for sprinkling on the top.
  3. Similarly, dry roast black sesame seeds. There will not be any colour change so just roast for 2 to 3 minutes on medium flame while stirring continuously. Keep aside 1 teaspoon of these for sprinkling on the top.

  4. Sift flour, baking powder, baking soda, salt, and cinnamon at least 3 to 4 times. Sifting incorporates air into the flour and thus keeps the cakes soft, especially wheat cakes.

  5. Mix black sesame seeds, nuts, and berries in the sifted flour. Ensure that these are fully covered with flour otherwise, they will sink to the bottom while baking.
  6. In a mixer jar (i used grinder jar as the quantity was less) take curd, oil, jaggery powder, and roasted white sesame seeds and make a smooth puree.

  7. Start preheating your oven at 160 degrees. I baked in microwave convection, therefore, started preheating at this stage.

  8. Add this puree in the flour.
  9. Add milk and mix everything using cut and fold method. Never mix vigorously else the cake will turn out chewy.
  10. Lastly, mix in lemon juice.
  11. The batter should neither be loose nor thick.
  12. Put the batter in the greased and dusted cake tin.
  13. Tap it to release air bubbles if any.
  14. Sprinkle white and black sesame seeds.
  15. Bake for 35 to 40 minutes till a toothpick inserted comes out clean and the cake springs back when pressed lightly.
  16. Wait for around 10 minutes till the cake gets slightly cool.
  17. Loosen the sides with a knife and invert it on a wire rack.

  18. Once completely cool, cut into slices.

  19. Serve with love, tea optional.

Recipe Notes

    1. See that all the ingredients are at room temperature especially curd and milk.

  2. Adjust the quantities of berries and nuts as per your taste and preference.
  3. Salt is added to enhance the taste of sugar so go ahead.
  4. Roasted nuts give a nice crunch as well as taste. However, you can use without roasting too.
  5. Take care that sesame seeds are roasted lightly till colour changes slightly. If roasted more they get bitter in taste.
  6. Quantity of milk may vary depending upon the consistency of milk, absorption capacity of flour etc.
  7. Always invert the cake on a wire rack else the bottom will get soggy. If wire rack is not available then keep a wire mesh on a container and place the cake on it.
  8. Start preheating oven depending upon how much takes it to get preheated. If otg then start at the time of sifting the flour only.