No, spice cakes are not simply cakes with a handful of spices in them!
One of the richest and moistest cakes out there, it fills the room with warmth and a cozy festive energy, making it the perfect dessert for this New Years’.
Baking can often feel nightmarish because of all the small technicalities that may go wrong with the recipe and to a good extent that is true. It is all a game of proportions and sadly most of us are not very good at math. But don’t you worry!
Even if you are making it for a small family get together, or for that party that you got invited to, today’s recipe is quick and easy even for the person who just got into baking. No relentless creaming, no aggressive whisking, just two bowls and a festive spirit.
Portions: 6 pax
Preparation Time: 1 hour
Refined flour- 200 gm
Refined oil- 100 gm
Butter- 60 gm
Grated carrots - 100 gm
Eggs- 3 Nos
Baking powder- 1/2 tablespoon
Baking soda- 1/2 tablespoon
Granulated Sugar/Brown Sugar- 90 gm
Salt- 2 teaspoon
Yogurt- 50 gm
Tassyam Premium Cinnamon Powder- 2 teaspoon
Tassyam Ginger Powder - 1 teaspoon
Tassyam Nutmeg Powder - 1/2 teaspoon
Ground cloves- 1/2 teaspoon
Vanilla extract- 2 tsp
Mix the dry ingredients and wet ingredients separately in two bowls. Leave out the carrot for now.
Sift in the dry ingredients into the liquid mixture a little at a time and fold the mixture.
Once homogeneous, mix in the grated carrot.
An easy hack for a greased and dusted baking pan: Use the paper, that the butter comes wrapped in, to wipe the butter around the tin for minimum wastage and dust it with a tablespoon of flour.
Pour the batter in a greased and dusted pan.
Bake in a pre-heated oven at 190 °C for 45 minutes for a cake and 30 minutes for cupcakes.
Serve the warm cake with a scoop of vanilla ice cream.
Wishing you a very Happy New Year!