Paan Cake
Paan Cake is an Indian Tea Time cake flavoured with paan leaves and gulkand as main ingredients.
Ingredients
- 4 Betel Leaves
- 1&1/4 cup All Purpose Flour
- 1/2 cup Milk
- 1/2 cup Butter
- 2 Eggs
- 3/4 cup Sugar
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 2 tsp Gulkand
- 1 tsp Saunf / Fennel Seeds
- 2 tbsp Pistachios for topping
- Green Food Colour
Instructions
- Preheat oven to 180C or 350F
- Grease and line a 7 inch cake pan and keep it ready.
- Tear the betel leaves into small pieces.
- Grind it to a paste using little water.
- Pour this into a strainer and remove the extract.
- Add this extract to the milk kept for making the cake. Add needed amount of food colour and mix it well.
- In a bowl, cream together butter and sugar until smooth.
- Add in the eggs and mix till combined.
- Add fennel seeds, gulkand and mix till combined.
- In another bowl, mix together the flour, baking powder and salt.
- To the bowl of gulkand egg mixture, add in the strained milk and flour mixture alternatively.
- First add a little portion of milk. Next, add the flour. Keep adding aternatively till everything is well combined.
- Make sure the batter is smooth and well combined.
- Pour this into the prepared baking pan.
- Top it with sliced pistachios.
- Bake it for 40 mins or until fully done.
- Once done, let the cake cool down for few mins.
- Then invert it onto a wire rack.
- Cut and serve once it comes to room temperature.
Notes
The cake is a bit on the sweeter side. If you want a not so sweet tea cake, I would say you can reduce sugar by few spoons. Do not reduce too much. It will affect the texture of the cake.
Tried this recipe?Let us know how it was!