After baking a ton of the regular all purpose flour desserts, I felt like I should bake something a little healthier. That led me to think of flavours that work together while keeping the cake minimally sweet, yet moist. It was raining and I was sipping on masala chai while figuring this question out. Absolute movie feels no?
The best tea for rainy days is Masala Chai. Not too sweet, perfectly spiced and just so comforting. That gave me an idea. What if I marry these two ideas – a healthier dessert and chai flavours? Whole wheat + masala chai spices + jaggery. Should work right? It does! So well! 🙂 *Happy Dance*
Whole wheat cakes tend to be dense and dry. A whole wheat cake will always be denser than an all purpose flour cake, but it doesn’t need to be dry at all. Jaggery and honey help to keep the cake moist and not too sweet. Cornstarch is a magic ingredient guys – makes the cake so delectably soft. You don’t miss the all purpose flour at all.
Now obviously masala chai needs spices. My go-to spices are cinnamon, ginger and cardamom. I also added some nutmeg to the cake for a little extra punch. So good! Chai in cake form. What can be better?
Top this cake off with a scoop of vanilla ice cream if you’re in the mood. But honestly, I like it just as it is. Perfect for those days when you need a little extra warmth and happiness 🙂 Try it, you will know what I mean!
Whole wheat and jaggery spiced cake
100g softened butter
1/2 cup jaggery
1 tsp vanilla extract
1/4 cup honey
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp corn starch
1 tsp ginger powder
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp cardamom powder
1/3 cup milk
- Pre heat the oven to 175C. Grease and line an 8 inch round tin.
- Cream the butter and jaggery together for 1-2 minutes, till light and fluffy.
- Add the eggs one at a time and whisk till mixed in.
- Pour in the honey, vanilla extract and mix.
- Sift together the flour, baking soda, baking powder and spices
- Add the flour mixture and milk alternately, starting and ending with flour mixture. After each addition, fold in the batter. Make sure not to overmix.
- Transfer the batter into the lined baking tin. Bake at 175 for 30 minutes, till a toothpick comes out clean and the cake springs back to touch.
- Let it cool in the pan for 15 minutes and then cool further on a plate. Slice and serve 🙂