Paan Cake is an Indian Tea Time cake flavoured with paan leaves and gulkand as main ingredients.
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All Purpose Flour
Saunf / Fennel Seeds
Green Food Colour
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.
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.