For me, happiness is a cup of piping hot tea. I love my tea and relish my teatime to the fullest. In the quest of making the time more and more delightful, I keep on experimenting with the cakes, cookies and snacks that I literally gulp with my tea. Tea cakes are the best things for me and I love them so much. I am madly in love with the part where I experiment with them and come up with something new. My tea definitely thanks me for that 🙂
This cake that I have made today is also a part of my Patali Gur aka Date palm Jaggery obsession. Winter is almost over and I still have Patali Gur in stock – what else do I need!!! Today, after lunch, the crazy bug in me got super crazy and wanted to tray something new in the evening with tea. On the other hand, the Patali Gur in the container seduces me every time I look at it. The newly bought saffron box, kept just beside the jaggery on my kitchen rack, triggered the seduction – together they turned me on. I prepared this cake in no time and finished almost the half of it in the evening with my lovely cup of masala tea.
Patali Gur is my weakness and so is a tea cake. As a matter of fact, good food is my weakness 😛 Am I that weak? Probably. I love my “weakness” and relish it to the fullest 😀 My temptation for good food and my experiment to create them at my kitchen is a never ending process.
Coming to this Saffron Jaggery Cake, it is a moist, flavourful and sweet treat. Baked in a microwave oven to the perfection, the bright colour of the cake comes from jaggery and food colour. A completely melt-in-mouth cake infused with the flavours of jaggery and saffron, not to mention the crunch of sesame seeds that creates the top coating.
Temped to have a bite? I wish I could share a piece with you all 🙁 But yes, I can definitely share the recipe so that you all can enjoy this. Here’s it.
- 1 cup (200 gm approx) all purpose flour
- 1 cup finely grated patali gur (date palm jaggery)
- 2 eggs
- 1 table-spoon milk
- 1 pinch saffron
- 1 tea-spoon baking powder
- 1/2 tea-spoon saffron food colour powder
- 5 table-spoon vegetable oil (4 +1)
- 1 tea-spoon white sesame seeds
- Soak the saffron in milk for 1 hour.
- Mix all purpose flour, baking powder and food colour powder and keep aside.
- Break the eggs in a mixing bowl and mix with grated patali gur, saffron soaked milk and 4 table-spoon vegetable oil. Whisk the mixture properly until the patali gur gets melted and mixed well.
- For batter, pour the dry mixture on the whisked eggs and blend properly.
- Grease the baking vessel with remaining oil and pour the batter. Even the upper surface of the batter with a spoon.
- Sprinkle the sesame seeds evenly on the top of the batter and keep aside.
- Preheat your microwave oven in convection mode on 180 °C for 7-8 minutes.
- Place the baking vessel carefully in the centre of the oven and bake for 40 minutes on 170 °C. The baking time may vary from oven to oven. Read your oven instructions properly.
- Once the baking time is over, insert toothpick to check if it is properly baked. If the toothpick comes out clean, the cake is done. If not, bake it for some more time.
- Once it is done, remove the cake from the oven and let it cool down for 20 minutes. Your Saffron Jaggery Cake is ready now.
You can have it immediately or can store it in an air tight container. It will last for atleast a week or so. Have it with a cup of piping hot tea or coffee and thank me later 😀
Enjoy this delicious cake and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!