This is an awesome cake which tastes better by the day !
It’s like a love cake but with jaggery and little
I have posted a lovely jaggery cake recipe
before . Do check on it too.
People who cannot indulge in much sugar,can
try this recipe . Only a tbsp of flour was used ,
otherwise it’s a semolina and cashewnut cake .
Try once,you will make always !
So let’s get into the recipe
100 gm butter
100 gm dates
100 gm semolina
1 tbsp flour ( to mix the pumpkin preserve and
half cashews ) – (you could omit the flour )
1 tsp coffee
50 gm pumpkin preserve chopped
1/4 cup dessicated coconut
75 gm finely chopped cashewnuts
50 gm jaggery powder + 3 tbsp brown sugar
1/2 tsp mixed spice powder ( cardamon,clove,
cinnamon,nutmeg ,fennel seed)
1/2 tsp rose water / essence
1/4 tsp vanilla essence
2 tbsp brandy
1 tbsp honey
1/2 tsp baking powder
1/4 tsp salt
•Soak the seedless dates in 1/2 cup hot coffee
and allow to soak minimum 1 hour.( You could
soak overnight too).
•Lightly roast the semolina,and once it is warm
remove from fire and add the butter and mix
•Mix in the baking powder ,and let it rest
till dates are done .
•Mash/ grind the dates,and add the jaggery
powder and rest of the ingredients except the
•Add the semolina mixture and half of the
cashews and mix well.
•Beat eggs lightly with salt and fold into
•Pour into a well greased baking tray,and
sprinkle the remaining cashews
•Bake in a preheated oven 180C for 15 minutes.
•Reduce heat to 170C and bake for another 20-
25 minutes or until done . (Skewer inserted
should come out clean).
•This cake can be kept out for a week even,
provided it’s left in the tray .🤪.