Sorghum or Jowar Pound Cake

 

Since past two months I have been absent from this space and I feel so guilty for not writing often. A lot of exciting things have happened on the work front and I cannot wait to share my work with y’all. Hopefully soon 🙂 Last month, I won a huge hamper for my millet waffle recipe organized by the Agriculture department of Karnataka. Yay!

Cakes are everyone’s favourite and it is always therapeutic to bake one at home. A perfect pound cake made with traditional ingredients like butter, eggs with a twist of unrefined ingredients like sorghum or jowar flour and raw sugar takes this cake to a different level. The result – crumbly, buttery and packed with a lot of fiber. This a basic cake which is a tea-time cake. This cake can be had plain or sandwiched with some homemade jam or seasonal fruits. I’ve frosted my cake with some mascarpone cheese frosting (mascarpone+cream+sugar+vanilla) and decorated with some locally available blueberries which didn’t drill a hole in my pocket!

 

 

Ingredients:

100gms Jowar or Sorghum flour

25gms refined flour or maida

1tsp vanilla powder

1tsp baking powder

100gms butter

100gms raw sugar or unrefined sugar

2 medium eggs

1/2tbs milk at room temperature

 

Method:

• Measure and sieve all the dry ingredients and keep aside.
• Cream butter and sugar together until pale in colour. Use electrical beater.
• Beat in the eggs.
• Mix the dry and wet ingredients. Add milk and mix well. The cake mixture should be of pourable consistency.
• Pour the mixture in a greased pan, lined with parchment paper.
• Bake for 30 minutes in a pre-heated oven at 180 degree centigrade.
• Check for doneness by inserting a tooth pick and coming out clean.
• Allow the cake to rest in the pan for 15 minutes before unmoulding.
• Let the cake cool completely before serving with any frosting.