Tag: cumintea

Ingredients

• 100 gms. Raisin.
• 100 gms. Black raisin.
• 100 gms. Cranberry.
• 100 gms. Fig. cut into small pieces.
• 50 gms. Apricot. cut into small pieces.
• 200 ml. Black grapes juice.
• 250 gms. butter.
• 300 gms. powdered brown sugar.
• 50 ml. oil.
• 130 gms. curd.
• 300 gms Maida.
• 50. gms. Almond powder.
• 1 tsp.baking powder.
• ¼ tsp.baking soda.
• ¼ tsp. salt.
• ¼ tsp. clove powder.( optional)
• ¼ tsp. cinnamon powder (optional).
• ¼ cup Sugar
• 1 cup water

Method

• In one big sauce pan mix all dry fruits with fresh black grape juice.
• Cover the lid and refrigerate for 24 hours for soaking.
• After 24 hours remove from the fridge and mix thoroughly and keep aside.
• In another big mixing bowl sieve dry ingredients like flour, baking powder, baking soda, salt, clove and cinnamon powder.
• In another big sauce pan beat butter and sugar with medium speed till it turns creamy.
• Add curd and oil in it and again beat for few minutes. Scrape the sides and will get super creamy consistency.
• Now add flour and Almond powder and mix with cut and fold method for 2 minutes.
• Add soaked juicy dry fruits and again mix with cut and fold method for 2 more minutes.
• Grease disposable cake mould and pour batter and fill upto ¾ mould . Level the poured batter by taping twice or thrice.
• Preheat oven at 160 °centigrade for 10 minutes.
• place mould in to oven at 160° centigrade for 70 minutes.
• After 70 minutes check the cake with the help of skewers.If it come out clean then cake is ready. If doesn’t come out clean then bake for 10 more minutes.
• Switch off the oven and after 10 minutes remove from the oven.Separate all sides of cake from mould and unmould the cake.
• With the help of skewers poke the cake.
• Prepare sugar syrup ( mix sugar and water, syrup is ready after boiling for 2 minutes) and pour generously in the cake.
• Wrap cling film and keep aside for 4-5 hours.
• After 5 hours remove the film and cut the cake into 1 inch thick slices.
• Serve cake slices with herbal tea.