Ginger Jaggery Wholewheat Tea Cakes

Ginger Jaggery Wholewheat Tea Cakes

Ingredients:

100g unsalted butter, room temperature

135g jaggery granules {or jaggery, chopped fine}

45ml honey

30ml water

1tsp dried ginger powder {saunt}

1 tsp pie spice {or cinnamon or 1/2 tsp garam masala}

Zest of 1 orange {or 1/2 tsp orange extract}

1 tsp baking powder

1/2 tsp baking soda

2 eggs

175g wholewheat flour {aata}

Dried orange crystals or demerera sugar for sprinkling over

Method:

Preheat oven to 180C. Line a baking sheet with parchment and lightly grease 5 mini cake molds, {or line one 6-7″round baking tin}

Place the jaggery, butter, honey and water in a heatproof bowl. Heat in microwave for a minute, until the butter has melted. Whisk well with a balloon whisk until the jaggery and butter have combined.

Add the ginger powder, pie spice, orange zest, vanilla extract, baking powder and baking soda. Whisk well to mix.

Whisk in the eggs one by one. Now fold in the whole-wheat flour gently.

Ladle into prepared tins, sprinkle over dried orange crystals. Bake for approximately 20-25 minutes until risen and light golden brown {40-45 minutes for a larger cake}. Use tester to check if done.

Allow to cool in pan for 10 minutes, then gently loosen sides to demold. Serve warm as is, or with a drizzle of unsweetened single {low fat} cream.

MSS Organic Farms:

www.organicjaggery.shop

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