Home DessertCakes Cinnamon Eggless Cake

Cinnamon Eggless Cake

by Deepa Venkat
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Ingredients:
2 cups wheat flour
2 tsp cinnamon powder
2 cups jaggery
1 1/2 tsp soda bicarbonate
1/2 tsp baking powder
1 cup of curd
3/4 cup of water
2/3 cup of cooking oil
walnuts/raisins/figs – for garnishing

Method:

Pre-heat the oven to 200 degrees. Mix all the dry ingredients together in a large bowl.
Blend the curd, water and oil together in another bowl. Then mix the dry ingredients into this bowl and blend well.
Bring it to dripping consistency, adding more water if needed. Oil the bottom of a baking dish and bake for one hour.
Cut and serve when cool.

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3 comments

Madhuvanthi October 30, 2010 - 8:09 am

Hi ! I just tried this recipe out 🙂 it came out quite well. my first baking experience finally a success 🙂 Thanks!!

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Rashmi March 22, 2009 - 2:10 am

This cake was lovely. Only I did not know that jaggery was sandy! Has the jaggery tobe cleaned first? Will it not make the batter more liquid than it shd be? Could not find brown sugar(Bangalore). Great cake otherwise. The temp is 200 centigrade. The top get s done too fast so cover the top with foil/plate if you see this happening. Texture/taste is excellent.

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Sunita July 23, 2008 - 9:48 am

the taste was good but it got burnt and the texture was heavy. you have not specified whether the temperature is 200 F or C.

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