Palm Jaggery Cake Recipe | Karupatti Cake | Khejur Gur Cake

For Palm Jaggery Syrup

• 1 cup Palm Jaggery | Karupatti (200 grams)
• ½ cup Water (120 ml)

Dry Ingredients

• 1 cup Wheat Flour (120 grams)
• 1 tsp Baking Powder
• ¼ tsp Baking Soda | Cooking Soda
• ⅛ tsp Salt
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg

Wet Ingredients

• 2 large Eggs
• ¼ cup Oil or Melted Butter (60 ml)

1. 1

   Preheat oven to 180 degree C | 360 degree F. Line a 9x5 loaf baking pan with parchment paper and set aside.

2. 2

   Take palm jaggery in a sauce pan, add in water and heat till jaggery melt. Strain the mixture using a fine sieve and set aside to cool. You can place it in fridge to make it cool faster.

3. 3

   Take eggs, oil, melted cooled palm jaggery in another bowl and mix well. This is your wet ingredients. Take wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and whisk well. This is your dry ingredients

4. 4

   Now pour the wet ingredients into the dry and gently mix using a whisk or spatula. Spoon this into the loaf pan and place into the oven. Bake for 30 to 40 minutes until a tooth pick inserted in the centre comes clean.

5. 5

   Once baked, remove from oven and allow them to cool in the pan for 10 minutes before de moulding. Let them cool completely, slice and serve.