Ghee Cake is a very aromatic and delicious loaf cake with soft crumbs and light texture. It is inspired by the famous bakery in Calicut or Kozhikode back in India.
Ghee Cake is one of those cakes that you would fall for instantly. It has become my current obsession.
A look at the recipe would clearly tell you that this Ghee Cake is basically a pound cake recipe wherein the fats aka the butter is replaced with ghee.
Wondering what difference would just one ingredient make?
Well, that’s the catch. To be honest I have never baked a cake before that is so aromatic like this Ghee Cake. I think the ghee and the cardamom does the magic here.
If you are someone who loves Indian sweets made with Ghee then trust me when I say this, Ghee Cake is a westernized form of enjoying Indian sweets.
You definitely get the vibes of eating something Indian when you first bite into this; you are getting it right what I am trying to say.. Indian.. Ghee… Sweet… hashtag.. loveforindian.. hashtag.. desikhana.. well wait.. I thought this was a blog post…
So yeah coming back to our Ghee Cake..
It is a kid-friendly cake, perfect for their lunch box or also for your evening time tea cake.
Like I said; its a light and soft cake; very aromatic (thanks to ghee and cardamom) and the nuts add a nice crunch. Plus it is really simple to make this.
In all, I would highly recommend you to try out this Ghee Cake at least once its become our favorite now. Made this twice already.. 😉
Here is the detailed recipe:
Ghee Cake is a delicious and aromatic loaf cake with soft crumbs and light texture. This cake is perfect for your evening tea or kids after school snack.
- 1 cup Maida
- pinch of salt
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Cream
- 1/2 cup Ghee
- 1/2 cup Caster Sugar
- 1 no Egg
- 1 tsp Cardamom powder
- 2-3 tbsp Almond Flakes
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Sieve together the dry ingredients - Maida, salt, Baking powder and Baking Soda. Keep aside
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In a bowl, cream together the ghee and sugar until the ghee turns white in colour, its light and fluffy about 10-15 mins.
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Add in the egg and beat it well.
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Next add in a third of the sieved dry ingredients. Combine. Add in half of the weighed out cream, combine. Like wise alternate between the dry ingredients and the cream starting and ending with dry ingredients.
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Finally, add in the cardamom powder and mix
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Once the batter is ready, transfer it to a prepared loaf pan, level the top and add almond flakes
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Bake in a preheated oven of 180°C for 25-35 mins or until a toothpick inserted in the centre comes out clean.
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Let cool completely before slicing.
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Notes:
1. To make it eggless use 1/4 cup of curd
2. You can also use milk instead of cream.
3. Cardamom powder is used to flavour the cake as well as mask the egg smell. If you wish you can also use vanilla extract in place of cardamom. Just add it along with the egg.
Some other loaf or tea time cakes that you might enjoy
1. Pistachio Loaf Cake:
2. Healthier Eggless Dates and Walnut Wholewheat Cake
3. Eggless Rava Cake – No Maida, butter or Maida.
Pin this for later:
I will see you soon with yet another recipe
Until then
Hugs
Sushma
Wow sushma, am drooling already 🙂 can v use amul fresh cream, should v have to bring it to room temperature? Size of the loaf pan pls. Will surely prepare it
Hi Ranju.. Thank you dear.. yes you can use any cream just bring it to room temperature.. if not cream you can also make this using milk. my loaf pan is 20×10 cms you can use any standard size loaf pan here. 🙂 thank you
Eggless cake how to make in this method
Hi Azma
You can try substituting the egg with 1/4 cup curd 🙂
Thank you
Hi,
Love ur recipe nd going to try soon…can u pls mention ur 1 cup measurement..is it 240 ml or 250 ml
Hi Sunitha..
Thank you dear.. so glad to learn that you liked this recipe. And my 1 cup is 250 mL.
Regards
Sushma