Najla's Ghee Cake
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"I like recipes that meet 3 main requirements: 1) no waiting time for butter to thaw and quick to whip up using oil, 2) doesn't require electric mixer and a hand whisk will do, and 3) would be great if it didn't need fancy ingredients as well. My schoolmate Najla, a self-employed baker in Calicut, who has turned out hundreds of cakes by now, graciously shared with me this easy recipe. Please adjust the baking time as per your pan size."
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Ingredients55 m servings 328 cals
Original recipe yields 12 servings (2 8-inch cakes)
- Preheat oven to 355 degrees F (180 degrees C). Grease two 8-inch cake pans.
- Beat sugar and 3/4 cup plus 3 1/2 tablespoons ghee together in a large bowl with an electric mixer. Add flour; mix until incorporated.
- Whisk eggs and vanilla extract together in a separate bowl; add to the flour mixture and mix well. Add milk and baking powder; stir. Mix in lemon juice.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Per Serving: 328 calories; 18.4 g fat; 37.2 g carbohydrates; 4.4 g protein; 105 mg cholesterol; 66 mg sodium. Full nutrition
How can I make my cakes moist?
Why do my cakes fall?
My cakes do not rise evenly – they are tall in the middle, and slope down to the sides. What am I doing wrong?
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