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 | Indian bakery style
Ingredients
- 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
Instructions
- Sieve together the dry ingredients - Maida, salt, Baking powder and Baking Soda. Keep aside
- In a bowl, cream together the ghee and sugar until the ghee turns white in colour, its light and fluffy about 10-15 mins.
- Add in the egg and beat it well.
- 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.
- Finally, add in the cardamom powder and mix
- Once the batter is ready, transfer it to a prepared loaf pan, level the top and add almond flakes
- Bake in a preheated oven of 180°C for 25-35 mins or until a toothpick inserted in the centre comes out clean.
- 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
Ranju says
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
sushma iyer says
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
Azma says
Eggless cake how to make in this method
sushma iyer says
Hi Azma
You can try substituting the egg with 1/4 cup curd 🙂
Thank you
Sunitha says
Hi,
Love ur recipe nd going to try soon…can u pls mention ur 1 cup measurement..is it 240 ml or 250 ml
sushma iyer says
Hi Sunitha..
Thank you dear.. so glad to learn that you liked this recipe. And my 1 cup is 250 mL.
Regards
Sushma
Deepak says
Hi sushma,
Though ur cake was tasty, i think u must visit Calicut cochin bakery who had made this cake for the first time (i guess) n made it so popular. I tried several recipies but could make as perfect as them. They makes it so goovy n soft, it just melts in mouth.I tried with egg white n yoke as seperate… Mmm but it was just okey,not as good as thiers….
sushma iyer says
Hi Deepak..
Thank you for sharing your honest opinion with us. I would try to improve on the points that you have shared. Appreciate your honest feedback. Thank you.
Regards
Sushma
Niranjana says
Hi…
Great recipe.. I never tried calicut ghee cake before but I love the ghee flavour. One small question, is the baking soda be replaced with somemore baking powder??
sushma iyer says
Hi Niranjana..
May be you can give it a try. I have never made changes to this recipe but baking powder would solve the purpose too..
Regards
Sushma
Priya says
Great recipe, would love to try… Will the same measurements and cooking time work for Gluten free flour too?
sushma iyer says
Hi Priya..
Thank you.. glad to know that you liked the recipe. And sorry have not tried this recipe with a gluten free flour so would not be able to comment.
Regards
Sushma
Ambika Nikhil says
Tried this today and it was soooooo good!! My family thoroughly enjoyed it!! Gadded a pinch of cardamom powder, and added half a teaspoon on vanilla essence. The only negative was that the quantity ended up being tooo less for us :D! Guess I will try doubling up the recipe next time. I’m from Kerala, and know a lot of bakeries who have this cake as their special item. I’d say – this is even better than any of those! Thanks a lot for the recipe! 🙂 Will always remember you for sharing it here!
sushma iyer says
Hi Ambika..
You can only imagine how delighted I am right now reading your comment.
Thank you so much for taking the time out to try this recipe and more than that sharing your wonderful feedback with us.. that is very kind of you.
I am glad to learn that you and your family enjoyed the cake.
Thanks and Regards
Sushma