Jaggery Cake

Cashew loaded Jaggery Cake on a chilled Sunday Evening with some Ceylon Black Tea….

While speaking to my sister last night she was telling me how she ate some warm Jaggery Cake and that tempted me to make my own because I had recieved some Kithul Jaggery from few days ago….

So just before bed I mixed the semolina with the butter so I can start baking first thing in the morning….and that’s exactly what I did !!!!

This recipe ideally asks for sugar and Kithul Jaggery but I used only Jaggery instead.The combination of sugar and Jaggery gives the sticky moist Centre which I did not achieve but it was still delicious in its own way because mine was loaded with king creek cashews….Have you tried their new flavours yet???Refer to link attached below to contact them on social media


Let’s Get Started

You Will Need

  • 250g semolina with 250g Butter
  • 250g sugar
  • 250g Grated Kithul Jaggery
  • 5 eggs (5 yolks and 2 whites)
  • 1/2 tsp mixed spices
  • 1/2 tsp cardamom spice(optional)
  • 1/4 cup milk
  • 250g cashew-nuts chopped
  • 2 tbsp vanilla
  • 1 tbsp cornflour (heap)
  • 1 tsp baking powder(heap)

Sift Semolina before using

Step One : Make Semolina Butter

Semolina Butter : Roast the semolina slightly and pour this over the butter while hot and combine.Leave over night or for atleast a few hours before using

Step Two

Separate egg whites and yolks carefully

Step Three

Mix the brown sugar with the yolks first

Step Four

Next add the Kithul Jaggery in

Step Five

Beat till light and fluffy(10 minutes)

Step Six

Then add the Semolina butter into this and beat for about 5 mins

Before adding the semolina butter mix it with the spices and cornflour,baking powder

I added Rasarco cardamom flavour for the first time and I think it was great for baking.Definitely not as good as fresh cardamom spice but with this particular spice being so expensive its ok to find an alternative when baking maybe…Wouldnt recommend for cooking in your curries but for baking this works really well

Step Seven

Add the milk and beat for a minute

Step Eight

Now add the chopped cashew-nuts and Just mix it with a wooden spoon, don’t beat it

Step Nine

Beat the egg whites in a clean bowl till fairly stiff,doesnt have to too stiff though.To acquire best results while beating egg whites, make sure everything is clean and dry.Anything wet or even a mixture of yolk sediments can prevent your egg whites from fluffing up

Now fold this cloud like mixture carefully into the batter

Step Ten

Time to get baking

Transfer to a lined baking tray

Line the tray with a newspaper first and over that use baking paper.This allows the cake to cook without burning the bottom.As this cake batter is quite heavy and takes longer to cook than regular cakes

Bake in a preheated the oven at 200′ for the first 30 minutes while covered with an aluminium tin foil.

Then open and bake at 180′ for another 30 minutes

As tempting as it maybe to eat a slice just out of the oven, you must let this rest for at least 30 minutes for the perfect texture

The smell is just fabulous by now….

Would love to see your remakes on this delightful slice.Be sure to tag me on social media or send me a screen shot of your post if your account is private so I can share it on my stories

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Much Love ? Nuzrath

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