Eggless Kesar Dry Fruit Cake

Ingredients

3 cup maida /All purpose flour

1 cup melted ghee 

100 grams yogurt 

1+1/4 cup sugar  

2+1/2 cups milk (liquid) 

a pinch of saffron 

2 tbsp lukewarm milk  

1/2 tsp cardamom powder 

3+1/2 tsp baking powder  

1/2+1/4 tsp baking soda 

1 cup finely chopped nuts 

1/3 cup of roughly chopped nuts (for topping)

Preparations
 

Preheat your oven to 180°C and grease a large cake tin with ghee or line it with parchment paper.

Soak a pinch of saffron in 2 tbsp of lukewarm milk for 5 minutes until it releases a rich yellow color and aroma. 

In a bowl, combine the all-purpose flour, baking powder, and baking soda. Sift or whisk together thoroughly to ensure even aeration, then set aside.

In a large mixing bowl, combine the melted ghee and sugar. Stir well until the sugar dissolves. Add the yogurt and 2½ cups of milk, whisking continuously until smooth and fully emulsified.

Gradually fold the sifted dry ingredients into the wet mixture until no dry flour remains. Add the prepared saffron milk, cardamom powder, and 1 cup of finely chopped nuts. Gently fold until evenly distributed (do not over-mix).

Pour the batter into the greased cake tin. Smooth the top with a spatula and sprinkle the ⅓ cup of roughly chopped nuts over the surface. 

Bake at 180°C for 60 to 65 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.

 

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