India Food Network India

Recipes


Dec 22, 2012

PREPARATION TIME

COOKING TIME

SERVES

7-8 people

PREPARATION LEVEL

INGREDIENTS

DIRECTIONS

 Procedure
  • Add the butter into a pan
  • Add the castor sugar into the pan
  • Add the grated carrot into the pan
  • Add the kishmish (raisins) into the pan
  • Mix well
  • Ensure that the butter is not completely melted
  • Add the almond powder into the pan
  • Add the chopped prunes into the pan
  • Mix well
  • Turn off the flame
  • Add the baking powder, bakindg soda and cinnamon poder into the maida (all purpose flour)
  • Mix well
  • Now add coco powder and mix well
  • Add the orange zest into the pan
  • TIP: When extracting orange zest, ensure only the outer layer is grated. The white/inner layer of the orange is sour and spoils the recipe
  • Add the orange juice into the pan
  • Cook the mixture for 3-5 minutes onto the flame until it’s come to a boil and is slightly thick
  • Add honey into the pan and mix well
  • Transfer the mixture into another bowl and let it cool
  • Let the mixture cool to a temperature of 50 degree celsius. If not when you add the eggs they will get cooked
  • Add the eggs into the mixture once the desired temperature has reached
  • Mix well
  • Add the mixed dry ingredients into the wet mixture
  • Mix well
  • TIP: Use a spatula to fold the mixture together. Don’t over mix the contents for the cake
  • Roll the aluminum foil around the metal ring to give it a base before transfer the contents
  • TIP before transferring the batter into the baking tray, coat it with a layer of unsalted butter and dust some maida (all purpose flour)
  • Place the metal ring base onto a tray and transfer the batter into it
  • Pre-heat the oven at 160 degree celsius
  • Bake the cake into the over for 2 hrs
  • Garnish with marzipan/ white chocolate/ icing sugar and serve

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